Citrusy FENNEL ORANGE SALAD
I am a real salad lover and summer salads are always the best. With the warm weather upon us, this salad is a refreshing addition to any summer meal - especially BBQ. This salad utilizes the whole fennel - bulb and green tops (called fronds) and though it does ask you to supreme an orange (easier than it sounds), it comes together in less than 10 minutes. The dressing comes together right on the plate - no mixing required. You can eat it straight away, or let it sit for an hour or two. Whatever works best for you. The key is to slice the fennel as thin as possible so take your time doing this. It makes all the difference.
Ingredients
1 bulb fennel very thinly sliced
1 orange segmented (how to segment an orange)
3 tbsp green olives (pitted or stuffed)
1/4 red onion thinly sliced
handful of small basil leaves
3 tbsp chopped fennel fronds
1 tbsp lemon juice
3 tbsp orange juice
4 tbsp olive oil
1 tbsp maple syrup or runny honey
kosher or sea salt
pepper
Method
1. Arrange the thinly sliced fennel on a platter. You want this fennel to be really thin. I suggest using a mandoline or a serrated bread knife.
2. Scatter over thinly sliced onions and olives (I just jalapeño stuffed olives but you can use any green olive you like. If you use a larger olive, just slice it into a few pieces).
3. Toss over fennel fronds and basil leaves.
4. pour over lemon juice, orange juice, drizzle over the oil and season with salt and pepper.
5. drizzle over maple syrup or honey. If your honey is too thick, heat it for 15 seconds or so in the microwave until it’s nice and runny.