Salads & sides
Fennel Orange Olive Salad
Fennel Orange Olive Salad with fennel bulb, oranges, pitted olives.
Make this recipe
Fennel Orange Olive Salad
- Servings
- 3
- Prep
- ~20 min
- Cook
- ~0 min
- Rest / chill
- ~0 min
- Total
- ~20 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Trim fennel and slice it very thinly. Peel oranges, cut away tough pith and slice into rounds, removing seeds.
- Arrange fennel and oranges on a platter with olives.
- Whisk oil, lemon juice and salt and spoon over the salad. Finish with fennel fronds.
A little note
Reserve the clean fronds before trimming the bulb so you have a garnish ready.
Cooking tips
- Slice fennel as thinly as possible so it is crisp without being difficult to chew.
- Remove orange seeds and tough pith before arranging, and add dressing close to serving time.
Ingredient swaps
Use pitted green or black olives according to your preference; taste before adding all the salt.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.