Fennel-orange salad with cracked pepper and mint
2
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Fennel and orange are a beloved combination in cuisines across the Mediterranean, and one favorite way to serve the two ingredients together is in a simple, but super flavorful chopped salad. Our version of the salad adds olives and mint to the mix, and softens the sharp citrus and anise flavors with a dash of sweet balsamic vinegar. Walnut oil deepens and mellows the salad's flavors further, and is a great oil to keep on hand in your pantry for finishing salads, especially those with blue cheese or feta toppings. A vegetable slicer, also known as a V-slicer, makes quick and easy work of producing paper-thin slices of fennel.
Ingredients
Uncooked fennel bulb
1½ medium
Orange
1 large, peeled and sectioned
Olives
6 olive(s), large, brine-cured black variety, pitted and chopped
Peppermint leaves
½ cup(s), fresh, coarsely chopped
Orange juice
2 Tbsp, or bottled
Balsamic vinegar
2 tsp
Walnut oil
2 tsp
Olive oil
1 tsp
Black pepper
½ tsp, cracked
Instructions
1
Cut the fennel lengthwise in half and thinly slice. Reserve the feathery fonds.
2
Toss together the fennel, orange, olives, and mint in a large bowl.
3
To make the dressing, whisk together the remaining ingredients in a small bowl until blended. Drizzle the dressing over the salad and toss to coat. Divide the salad evenly among 4 plates. Chop enough of the reserved fennel fronds to equal 1/4 cup. Sprinkle evenly over the salads. Yields 1 cup per serving.
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