Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.



Ingredient Checklist


Instructions Checklist
  • Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.

  • Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

Reviews (1)

54 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 25
  • 2 star values: 14
  • 1 star values: 3
Rating: 5 stars
I received a good-sized fennel bulb in my farm box this week and never prepared fennel, so I was happy to find this salad recipe. What a nice departure from regular old green salads! The anise flavor combined with the juicy sweet orange, tart lemon juice, briny olives and a hint of heat from the crushed pepper makes it complex and bright. Although I ate it on its own, it would be a nice accompaniment to fish. I'll make this one again!