SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD
This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.
Provided by French Tart
Categories Oranges
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Trim the feathery green fronds form the fennel and reserve for the garnish.
- Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
- Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
- Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
- Allow them to cool.
- Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
- Whisk the remaining oil with the orange juice and season well.
- Add half of the chopped mint leaves to the vinaigrette, mix well.
- Pour half the dressing over the orange mixture and gently mix.
- When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
- Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
- Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
- Great served with barbequed poultry or meats, especially Duck or Lamb.
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Majestar Hmz
[email protected]I would definitely recommend this salad to anyone who loves fennel, oranges, and olives.
ALwyn Wayne Dippenaar
[email protected]This salad is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Lucy Kedogo
[email protected]I love the combination of flavors in this salad. It's sweet, savory, and refreshing all at the same time.
Baagii Xaku
[email protected]This salad is a great way to get your daily dose of vegetables.
Anit shahi Sukirya
[email protected]I followed the recipe exactly and my salad turned out great! I would definitely make it again.
MD Shohag Hossen
[email protected]This salad was a bit bland for my taste. I would recommend adding some more herbs or spices.
Zoya Ji
[email protected]I found the fennel to be a bit too overpowering. I would recommend using less of it.
Jenzy Time
[email protected]This salad is a bit too sweet for my taste. I would recommend using less orange juice.
Bridget Kaliu
[email protected]I'm not a huge fan of fennel, but I really enjoyed this salad. The oranges and olives helped to balance out the flavor of the fennel.
Namugaya Racheal
[email protected]This salad is a great make-ahead dish. It's even better the next day.
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[email protected]I added some crumbled feta cheese to my salad and it was delicious! I highly recommend it.
Rithik Shah
[email protected]This salad is a great way to use up leftover fennel and oranges.
Wyatt Carlson
[email protected]I love the way the charred fennel pairs with the sweet oranges and salty olives.
Hamida Hira
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Jocelyn Lopez
[email protected]I made this salad for my vegetarian friends and they loved it! It's a great way to get your daily dose of veggies.
Mr Badsha
[email protected]This salad is perfect for a summer picnic or barbecue.
Ken Zulu Kamwendo
[email protected]I love the combination of flavors in this salad. The fennel, oranges, and olives are all so refreshing and bright.
King Wenendah
[email protected]This salad was a hit at my dinner party! The charred fennel and oranges gave it a unique and delicious flavor. I will definitely be making this again.