Fennel and Orange Salad
A superrefreshing salad, great on hot summer days. If you have a mandoline, use it here, since the fennel is best when cut into thin slices. This salad can be made more substantial with cooked scallops, shrimp, or crabmeat and is also delicious with grapefruit. Peel the fruit over a bowl to catch the juices, then cut the segments between the membranes.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice. Put the orange pieces in a bowl with the fennel and scallions.
Step 2
Whisk the reserved juice with the cumin, salt, and oil. Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.
Orange, Fennel, and Olive Salad
Step 3
In step 2, add the juice of a lemon. Omit the scallions and cumin and add 1/4 cup or more good-quality black olives, pitted and chopped, and 1/2 teaspoon fresh thyme leaves (or a pinch of dried thyme). Garnish with parsley leaves.
Orange, Artichoke, and Olive Salad
Step 4
Starting with the preceding variation, substitute 4 large artichokes or 2 cups canned artichoke hearts, drained and quartered, for the fennel (or use in addition to the fennel). If using fresh artichokes, prepare as directed on page 71 for Carciofi Fritti: Fried Artichoke Hearts (Italy)—cooking them just short of complete tenderness—and proceed as above.
Orange, Red Onion, and Rosemary Salad
Step 5
Starting with the first variation, substitute 1 red onion for the fennel and 1 teaspoon minced fresh rosemary leaves for the olives. Trim, peel, and thinly slice the onion and immerse it in salted water to cover for at least 10 minutes (30 is better) before draining, drying, and adding to the salad. Toss the rosemary with the oranges, onion, and dressing.
