Recipe: Orange, Olive, and Fennel Salad

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(Image credit: Faith Durand)

We’ve posted a recipe for Orange and Fennel Salad before now, but that was before we had a proper mandoline! When we saw this recipe for fennel salad in Rebecca Gray’s book American Artisanal we just had to try it! We went to the market and treasure-hunted for fresh organic fennel, pink Cara Cara oranges, juicy scarlet blood oranges, and artisan-cured black olives.

We couldn’t find one ingredient, though…

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(Image credit: Faith Durand)

…turns out that arugula really isn’t in season here and no one is carrying it. We substituted a mix of fresh local baby greens.

This is probably our favorite salad – we really can’t eat enough of fennel and orange. But the olives added a salty, savory kick – probably a similar role to the crab lump in a memorable salad we ate at Piccolo in Venice Beach. But olives are considerably cheaper and have a charm all their own!

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(Image credit: Faith Durand)

We used some unbelievably meaty and delicious home-cured black olives from our local market.

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(Image credit: Faith Durand)

We also used our new Benriner mandoline! So fun and easy. Look for a full review on Monday.

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(Image credit: Faith Durand)
8 Ratings

Orange, Olive, and Fennel Salad

Serves4

Ingredients

  • 1 clove

    garlic, halved

  • 1/3 cup

    extra-virgin olive oil

  • 1/3 cup

    fresh orange juice

  • Salt and freshly ground black pepper to taste

  • Leaves from 2 bunches arugula

  • 4

    navel oranges, peel and pith removed, sliced crosswise

  • 1

    large bulb fennel, halved and thinly sliced

  • 1/2 cup

    pitted oil-curred black olives

Instructions

  1. Rub a large salad bowl several times with the cut surface of the garlic clove; discard garlic. In a bowl, whisk the oil, orange juice, and salt and pepper.

  2. Add the arugula to the bowl and toss with the dressing; transfer the arugula to chilled serving dishes. Add the oranges, fennel, and olives to the bowl with the dressing; gently toss them to coat lightly with dressing and arrange over the arugula on the plates. Sprinkle with additional salt and pepper and serve immediately.

Recipe Notes

Recipe © American Artisanal by Rebecca Gray, Rizzoli New York, 2008. Used with permission.

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