Orange, Olive and Fennel Salad
By Tested and perfected in the Sur La Table kitchen
Orange, Olive and Fennel Salad
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 8 servings
- 3 medium oranges, choose a variety of navel, Valencia, blood, satsuma or cara cara
- ½ cup smashed and torn apart pitted Kalamata or Castlevetrano olives
- 1 fennel bulb, core removed and thinly sliced
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon sherry vinegar
- Sea salt and freshly ground black pepper
- ½ to 1 teaspoon Aleppo pepper, divided
- 2 tablespoon chopped fresh herbs such as parsley, basil or mint
- 1 garlic cloved, grated
To prepare oranges: Cut ends off oranges to make two flat surfaces, using a small knife, cut peel and pith from oranges. Over a medium bowl, cut between membranes to release segments. Let juices and segments fall into the bowl. Add olives and fennel, toss to combine.
To prepare vinaigrette: To a separate small bowl whisk together oil, vinegar, salt and pepper. Taste and ajust seasoning.
Pour vinaigrette over orange mixture and toss to coat. Taste and adjust seasoning again.
To serve: Divide salad between 8 appetizer plates or arrange on a serving platter. Garnish with a healthy pinch of Aleppo pepper and chopped herbs. Serve immediately
To prepare vinaigrette: To a separate small bowl whisk together oil, vinegar, salt and pepper. Taste and ajust seasoning.
Pour vinaigrette over orange mixture and toss to coat. Taste and adjust seasoning again.
To serve: Divide salad between 8 appetizer plates or arrange on a serving platter. Garnish with a healthy pinch of Aleppo pepper and chopped herbs. Serve immediately