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    You are in: Home / Recipes / Spanish Charred Fennel, Orange and Olive Salad Recipe
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    Spanish Charred Fennel, Orange and Olive Salad

    Spanish Charred  Fennel, Orange and Olive Salad. Photo by French Tart

    1/6 Photos of Spanish Charred Fennel, Orange and Olive Salad

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    French Tart's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 200C/400F/Gas 6.
    2. 2
      Trim the feathery green fronds form the fennel and reserve for the garnish.
    3. 3
      Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
    4. 4
      Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
    5. 5
      Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
    6. 6
      Allow them to cool.
    7. 7
      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. 8
      Whisk the remaining oil with the orange juice and season well.
    9. 9
      Add half of the chopped mint leaves to the vinaigrette, mix well.
    10. 10
      Pour half the dressing over the orange mixture and gently mix.
    11. 11
      When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
    12. 12
      Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
    13. 13
      Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
    14. 14
      Great served with barbequed poultry or meats, especially Duck or Lamb.

    Ratings & Reviews:

    • on March 12, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2009

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spanish Charred Fennel, Orange and Olive Salad

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.0
     
    Calories from Fat 154
    45%
    Total Fat 17.1 g
    26%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 439.0 mg
    18%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 16.6 g
    66%
    Sugars 10.4 g
    41%
    Protein 6.7 g
    13%

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