Spanish Charred Fennel, Orange and Olive Salad

photo by French Tart





- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
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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, 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!
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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.
Tweaks
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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.