Italian
Insalata di Finocchi e Arance
Paper-thin fennel, juicy orange segments, and briny black olives dressed with reserved citrus juice and fruity olive oil, then lifted with fennel fronds and black pepper.
4 servings · 25 minutes prep
Ingredients
Fennel and Orange
- 2 medium fennel bulbs, about 1 1/4 pounds, tender fronds reserved; bulbs trimmed, halved, cored, and sliced 1/16 inch thick
- 3 medium oranges, about 1 1/2 pounds, peeled to the flesh and segmented over a bowl; 2 tablespoons juice reserved
- 3 ounces oil-cured or brine-cured black olives, pitted and halved
Citrus Dressing
- 3 tablespoons extra-virgin olive oil, fruity and moderately peppery
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Directions
Prepare the Citrus
- Working over a mixing bowl, cut away the peel and all white pith from the oranges. Release the segments between the membranes, then squeeze the emptied membranes to collect juice. Measure 2 tablespoons juice into the bowl and reserve the segments separately.
Season the Fennel
- Whisk the extra-virgin olive oil, fine sea salt, and black pepper into the orange juice. Add the fennel and toss for 1 minute, separating any nested slices so each receives dressing.
Fold and Arrange
- Fold in the orange segments and black olives with two or three gentle turns. Taste a fennel slice together with an olive before adding any extra salt.
- Spread the salad loosely on a shallow platter, spoon the citrus dressing from the bowl over the top, and finish with the reserved fennel fronds. Serve within 20 minutes for the clearest contrast of crisp fennel and intact citrus.
