French cuisine · Salads & Mezze

French Fennel and Orange Salad

Paper-thin shaved fennel with juicy orange segments and black olives, dressed with olive oil.

Ingredients · for 4 servings

• 2 fennel bulbs
• 2 oranges
• 80 g black olives
• 5 tbsp olive oil
• 1 tbsp lemon juice
• 1 shallot
• 1 bunch fennel fronds
• Salt, pepper

Instructions

1. Cut off the fennel fronds and set aside, halve the bulbs lengthwise and cut out the tough core in a wedge shape.
2. Shave the fennel into paper-thin slices with a mandoline and mix immediately with the lemon juice so it stays pale and crisp.
3. Peel the oranges with a sharp knife so no white pith remains, and cut out the segments from between the membranes; catch the escaping juice.
4. Whisk the collected orange juice with olive oil, salt and pepper, and add the shallot cut into fine rings.
5. Gently toss the fennel, orange segments and pitted olives with the dressing so the segments don't break apart.
6. Let the salad rest for 10 min., sprinkle with the chopped fennel fronds and serve chilled as a starter.