Moroccan cuisine · Salads & Mezze

Fennel and Orange Salad

Paper-thin shaved fennel with juicy orange segments, black olives and a touch of orange blossom water.

Ingredients · for 4 servings

• 2 fennel bulbs
• 3 oranges
• 80 g black olives
• 1 small red onion
• 4 tbsp olive oil
• 1 tsp orange blossom water
• 1 tbsp lemon juice
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Wash the fennel bulbs, cut out the tough core in a wedge shape and set the tender fennel fronds aside for garnish.
2. Slice the fennel paper-thin with a mandoline or a very sharp knife and place in ice water for 10 minutes, until it curls slightly and turns crisp.
3. Peel the oranges so no white pith remains, cut out the segments between the membranes and catch the released juice.
4. Cut the red onion into very thin rings and let sit in the collected orange juice for 5 minutes – this takes off its sharpness.
5. Whisk the orange juice with the olive oil, lemon juice, orange blossom water, salt and pepper, and toss with the well-drained fennel.
6. Gently fold in the orange segments and olives, sprinkle with fennel fronds and parsley and serve chilled right away.