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Mediterranean-Inspired Charred Fennel, Orange, and Olive Salad Recipe

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Ingredients

Adjust Servings:
8 small fennel bulbs trimmed & fronds kept for garnish
4 tablespoons olive oil
2 large oranges peeled and cut into segments
2 tablespoons fresh orange juice
1 red onion peeled halved and thinly sliced
100 g black olives
salt
fresh ground black pepper
2 tablespoons of fresh mint roughly chopped

Nutritional information

338.1
Calories
154 g
Calories From Fat
17.2 g
Total Fat
2.2 g
Saturated Fat
0 mg
Cholesterol
439.1mg
Sodium
46.9 g
Carbs
16.7 g
Dietary Fiber
10.4 g
Sugars
6.7 g
Protein
393g
Serving Size (g)
4
Serving Size

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Mediterranean-Inspired Charred Fennel, Orange, and Olive Salad Recipe

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    Wonderful salad. I'm the only one in my house who likes fennel so I treated myself and made everyone else a casserole. The only things I'll change next time is to try a clove of roasted garlic in the dressing and pick a different olive. I think the ordinary black olives just didn't do it for me. I didn't use mint, used oregano and I'll use it again. I love oregano with all these flavors and think it worked well. Fresh mint isn't so easy to come by around here. Looking forward to making this again. This time I had it as the main dish with a side of 2 chicken drumsticks baked with oregano and garlic but I think this can hold its own for a light supper or lunch dish. It also present very well. Thanks for posting!

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.,Wonderful salad. I’m the only one in my house who likes fennel so I treated myself and made everyone else a casserole. The only things I’ll change next time is to try a clove of roasted garlic in the dressing and pick a different olive. I think the ordinary black olives just didn’t do it for me. I didn’t use mint, used oregano and I’ll use it again. I love oregano with all these flavors and think it worked well. Fresh mint isn’t so easy to come by around here. Looking forward to making this again. This time I had it as the main dish with a side of 2 chicken drumsticks baked with oregano and garlic but I think this can hold its own for a light supper or lunch dish. It also present very well. Thanks for posting!


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    Steps

    1
    Done

    Pre-Heat Oven to 200c/400f/Gas 6.

    2
    Done

    Trim the Feathery Green Fronds Form the Fennel and Reserve For the Garnish.

    3
    Done

    Remove the Stalks from the Fennel and Cut Each Fennel Bulb Into 4 or 6 Wedges, Depending on the Size.

    4
    Done

    Place Into a Well-Oiled Baking Tin or Tian - and Drizzle Over 2 Tablespoons Olive Oil.

    5
    Done

    Roast Them For About 40-45 Minutes or Until Tender, Caramelised and Charred on the Edges. (turn Them Once or Twice During Cooking.).

    6
    Done

    Allow Them to Cool.

    7
    Done

    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.

    8
    Done

    Whisk the Remaining Oil With the Orange Juice and Season Well.

    9
    Done

    Add Half of the Chopped Mint Leaves to the Vinaigrette, Mix Well.

    10
    Done

    Pour Half the Dressing Over the Orange Mixture and Gently Mix.

    11
    Done

    When You Wish to Assemble the Salad, Build Up the Salad by Layering the Orange Mixture and Roast Fennel Bulbs in Alternate Layers.

    12
    Done

    Drizzle With the Remaining Dressing and Scatter the Remaining Chopped Mint Over the Top.

    13
    Done

    Finely Chop the Reserved Fennel Fronds and Scatter Them Over the Top, as the Final Flourish!

    14
    Done

    Great Served With Barbequed Poultry or Meats, Especially Duck or Lamb.

    Avatar Of Gabriel Morrison

    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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