Pic of Fennel, black olive and orange salad

Fennel, black olive and orange salad

Show ingredients


Fennel, black olive and orange salad

Serves 4 15 min
A salad of beauty and contrast: salty olives, aniseed fennel and sweet oranges in a sharp dressing. If you have only a couple of fennel bulbs this is the way to serve them. You could also use blood oranges when they're in season.


  • 3 oranges
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 2 bulbs fennel, trimmed
  • 12 black olives, stoned
  • 1 tbsp flat-leaf parsley, chopped, plus a few leaves to garnish
  • salt and pepper
Image of Fennel, black olive and orange salad


Prep time: 15 min
  • Step 1

    Cut off all the skin and white pith from the oranges, then cut out the segments from between the membrane, working over a bowl to catch the juice.
  • Step 2

    Squeeze out the membranes into the bowl when you have finished, to extract the remaining juice. Pour the juice into a separate bowl and whisk in the olive oil, lemon juice, garlic, salt and pepper to make a dressing.
  • Step 3

    Finely shred the fennel with a sharp knife or on a mandolin. Mix with the orange segments, olives, parsley and dressing. Adjust the seasoning and serve.

You may also like…