• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb: A Food Blog logo

  • Home
  • About Crumb
    • About Isabelle
    • Press, Awards and Contributions
    • Privacy Policy
  • About the Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Crumb
  • About Isabelle
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » seasonal recipes » winter » Recipe Redux - Orange, Fennel and Olive Salad

    Recipe Redux - Orange, Fennel and Olive Salad

    Feb 14, 2010 · Leave a Comment

    Just in case you didn't catch it last year, I'm revisiting my favourite winter salad - a blend of thin slices of crisp fresh fennel, juicy oranges and dark oil-cured olives.

    It's a great way to take advantage of the plethora of citrus fruits that's available this time of year.

    Cara Cara Orange, Fennel and Olive Salad

    This year, I was lucky enough to find some elusive Cara Cara oranges at the greengrocer. I'm a sucker for their pale coral colour and light acidity - it makes them a perfect match for a crisp-skinned pan-fried salmon filet, especially with a few whiskery bright green fennel fronds for contrast. Having delicious food is all well and good, but sometimes it's nice to eat delicious food that also happens to look pretty on the plate. :)

    Not that I'm implying that this salad doesn't deliver loads of flavour... quite the opposite, in fact. It's a refreshing blend of juicy, crisp, fresh, tangy, sweet and salty in every bite.

    I like to serve it with grilled chicken or fish when I'm feeling a little weighed-down from my usual winter stews and braises, and craving something a little lighter and fresher for a change.

    If you're not lucky enough to snag some Cara Caras, just about any kind of orange you can get your hands on will do the trick, as would tangerines, mandarins or a cross-breed like tangelos. I also like to throw a mixture of different-coloured varieties like blood oranges or Cara Caras into the bowl for a pretty multi-hued version.

    //

     

    Orange, Fennel and Olive Salad
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Cure your winter blues with this bright, flavourful salad of tart orange segments with crunchy fresh fennel and briny black olives. Perfect for serving with broiled salmon, pork chops or chicken breasts.
    Author: Isabelle Boucher (Crumb)
    Recipe type: Salad
    Serves: 4
    Ingredients
    • 3 large navel or Cara Cara oranges
    • 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
    • ½ medium red onion, thinly sliced
    • 1 cup oil-cured black olives
    • 2 tbsp olive oil
    • Salt and fresh ground black pepper
    Instructions
    1. Using a sharp knife, cut away all of the peel and white pith from the oranges. Carefully slice away each segment from the membranes.
    2. In a large bowl, combine the orange segments, fennel, red onion and olives. Drizzle with olive oil and season to taste with salt and pepper, then toss to coat evenly.
    3. To serve, divide the salad between four serving plates and garnish with reserved fennel fronds.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3208

     

    « Oh Saint Muffin! - Cranberry-Orange Muffins
    Getting Soup From a Stone - Winter Minestrone »
    10 shares
    • Share
    • Tweet
    • Email
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    Primary Sidebar

    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Looking for Something?...

    Archives

    Categories

    All images and content Copyright © 2023 Isabelle Boucher | Crumb: A Food Blog · Privacy Policy