Fennel, Black Olive and Orange Salad | Salad Ways | We're Growing
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Fennel, Black Olive and Orange Salad

A classic Sicilian dish.  Even though cooked fennel is delicious, sometimes it’s best just raw, finely shaved, with a simple dressing.  If you have only a couple of fennel bulbs, this is the way to serve them.

Fennel, Black Olive and Orange Salad

Course Salads, Sides
Servings 6 people



  1. Cut off all the skin and white pith from the oranges, then cut out the segments from between the membrane, working over a bowl to catch the juice. Squeeze out the membranes into the bowl when you have finished, to extract the remaining juice. Pour off the juice into a separate bowl and whisk in the olive oil, lemon juice, garlic and some salt and pepper to make a dressing.
  2. Finely shred the fennel with a sharp knife or on a mandolin. Mix with the orange segments, olives, parsley and dressing. Adjust the seasoning and serve.
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