Prep 10 mins
Cook 45 mins
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.
- 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
- fresh ground black pepper
- 2 tablespoons of fresh mint, roughly chopped
- 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.
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, I 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!
I made this wonderful salad exactly as posted and it came out perfect. The vibrant colours and the heavenly salad dressing complemented each and every ingredient to the max. Thanks for a wonderful lunch FT. Made for the Dining Daredevils team for ZWT5
Wonderful taste, texture and eye appeal. I wanted a salad to take to my company's BBQ. Something with a masculine over tone. There are 21 guys and 3 women. I made this, but used basil instead of mint. Also sprinkled with pinenuts. It was received can I say handsomely :) by everyone. Had none to take home. Thanks for sharing.