Best Fennel Orange And Olive Salad Recipes

Fennel, Orange, and Olive Salad image

Provided by Martha Stewart

Number Of Ingredients 8

2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds
3 navel oranges
3/4 cup pitted kalamata olives, halved
1 tablespoon sherry-wine vinegar
1 teaspoon shallot, minced
3 tablespoons extra-virgin olive oil
Pinch of coarse salt
Pinch of freshly ground pepper

Steps:

Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

Spanish Charred Fennel, Orange and Olive Salad image

Provided by French Tart

Categories Oranges

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 small fennel bulbs, trimmed & fronds kept for garnish
4 tablespoons olive oil
2 large oranges, peeled and cut into segments
2 tablespoons fresh orange juice
1 red onion, peeled, halved and thinly sliced
100 g black olives
salt
fresh ground black pepper
2 tablespoons of fresh mint, roughly chopped

Steps:

Pre-heat oven to 200C/400F/Gas 6.
Trim the feathery green fronds form the fennel and reserve for the garnish.
Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
Allow them to cool.
Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
Whisk the remaining oil with the orange juice and season well.
Add half of the chopped mint leaves to the vinaigrette, mix well.
Pour half the dressing over the orange mixture and gently mix.
When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
Great served with barbequed poultry or meats, especially Duck or Lamb.

Orange, Fennel, and Olive Salad with Red-Pepper Flakes image

Provided by Martha Stewart

Number Of Ingredients 7

1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved
2 tablespoons fresh lemon juice
2 oranges
1/4 cup small olives, such as Nicoise
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Red-pepper flakes

Steps:

Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.
Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

Nutrition Facts : Calories 127 g, Fat 8 g, Fiber 3 g, Protein 2 g

Martha Stewart's Orange, Fennel, and Olive Salad with Red-Pepper Flakes image

Provided by @MakeItYours

Number Of Ingredients 7

1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved
2 tablespoons fresh lemon juice
2 oranges
1/4 cup small olives, such as Nicoise
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Red-pepper flakes

Steps:

Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.
Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.