Moroccan fennel-orange salad
1
Points® value
Total Time
6 min
Prep
6 min
Cook
0 min
Serves
8
Difficulty
Easy
Fennel and orange are a beautiful pairing, creating magic in this simple side salad. It’s fresh, requires just seven ingredients, and is ready in less than 10 minutes. Fennel is crunchy and sweet with a mild anise-like flavor, the oranges add brightness and sweetness, and the olives provide a dose of brininess. Gaeta olives are small and deep violet, while niçoise are deep brown or black with a nutty flavor. If you can’t find them, substitute kalamatas. This refreshing salad is best served immediately, but you can also cover and let it marinate in the fridge up to 2 hours. If your fennel bulbs come with the feathery fronds attached, reserve about 1⁄2 cup and toss them in with the olives. This salad is also terrific if you substitute two small grapefruits for the oranges.
Ingredients
Orange
2 large, Valencia or navel variety, rind removed
Fennel
2 pound(s), trimmed, (about 2 large bulbs)
Olives
20 olive(s), small, niçoise or Gaeta, pitted and halved
Olive oil
1 Tbsp, extra-virgin
Table salt
⅛ tsp
Paprika
⅛ tsp
Fresh parsley
2 Tbsp, or mint leaves, fresh, chopped
