Moroccan fennel-orange salad

1
1
1
SmartPoints® value per serving
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(s)

2 large, Valencia or navel variety, rind removed

fennel

2 pound(s), trimmed, (about 2 large bulbs)

olive(s)

20 small, niçoise or Gaeta, pitted and halved

olive oil

1 Tbsp, extra-virgin

table salt

tsp

paprika

tsp

fresh parsley

2 Tbsp, or mint leaves, fresh, chopped

Instructions

  1. Slice the oranges crosswise into 1⁄2-inch-thick rounds, removing any seeds. Quarter the rounds and place in a salad bowl, along with any juices.
  2. Halve each fennel bulb lengthwise and place flat-side down on a cutting board. Cut each half into 1⁄4-inch-thick slices; transfer to the bowl with the oranges and toss gently to coat. Add the olives, oil, salt, and paprika; toss well. Just before serving, sprinkle with the parsley.

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