Fennel Salad with Orange and Black Olives

Recipe steps

Prepare the oranges

Zest one orange using a fine grater or microplane. Squeeze the same orange to get 2 tablespoons of fresh juice. Peel the second orange, removing all the white pith, and separate the segments by cutting away the membranes.

Slice the fennel

Remove the tough core from the fennel bulbs. Using a mandoline, slice them thinly lengthwise to get beautiful translucent and crunchy strips.

Prepare the onion

Thinly slice the red onion and soak it for a few minutes in ice water. This mellows its sharpness and makes it easier to digest. Drain well before using.

Make the vinaigrette

In a large salad bowl, combine the orange juice, lemon juice, salt, pepper, and extra virgin olive oil. Whisk lightly to emulsify.

Toss the salad

Add the sliced fennel, orange segments, drained onion, black olives, and chopped parsley. Gently toss to coat all the ingredients evenly.

Plate and serve

Divide the salad among 4 plates. Finish with a drizzle of basil olive oil and a few grinds of black pepper. Serve immediately.

Tips and variations

• No basil oil? Make your own by blending olive oil with a handful of fresh basil, then strain. Otherwise, a simple drizzle of olive oil with some chopped basil leaves will do the trick.
• For a more indulgent version, add some shaved parmesan or creamy burrata.
• You can swap the Niçoise black olives for green olives or Kalamata olives according to your taste.