Italian · Lunch
Fennel and Orange Salad
Shaved raw fennel and segmented orange tossed with red onion, black olives, and a lemon-olive oil dressing, finished with mint and shaved pecorino. A bright, crunchy Italian salad served as a light starter or side, contrasting anise-sweet fennel against citrus acidity and briny olive.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
298Calories
7.2gProtein
16.5gFat
32.4gCarbs
20.5gSugar
9.1gFiber
593mgSodium
8mgChol
4.3gSat Fat
695mgPotassium
216mgCalcium
1.9mgIron
0.3mcgVitamin B12
78mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
quick-lunch
gluten-free
low-calorie
low-chol
vegetarian
Instructions
1
Trim and halve the fennel bulb, then slice it paper-thin on a mandoline. Soak slices in cold water for 5 minutes to crisp and curl.
2
Peel the orange and segment it over a bowl. Drain fennel, pat dry, then toss with orange, red onion, black olives, and mint.
3
Whisk lemon juice, olive oil, salt, and pepper together until pale. Plate salad and drizzle dressing over top, scatter pecorino, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g fennel bulb
- 260g260g orange, peeled
- 40g40g red onion
- 40g40g black olives
- 30ml30ml lemon juice
- 44ml44ml olive oil
- 6g6g fresh mint
- 20g20g pecorino romano
- a pinch of salt
- a pinch of black pepper
