Citrus and Shaved Fennel Salad
Winter oranges and mandarins with crisp shaved fennel, red onion, olives and mint in a simple citrus dressing.
- Prep
- 20 min
- Cook
- None
- Total
- 20 min
- Serves
- 4
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Ingredients
- 42 navel oranges Buy navel oranges on Amazon (opens a new tab)
- 21 blood orange Buy orange on Amazon (opens a new tab)
- 42 mandarins Buy mandarins on Amazon (opens a new tab)
- 21 fennel bulb, trimmed and shaved thin Buy fennel bulb on Amazon (opens a new tab)
- 5 1/4 small red onion, sliced paper thin Buy red onion on Amazon (opens a new tab)
- 1.23 liters Castelvetrano olives, halved Buy castelvetrano olives on Amazon (opens a new tab)
- 920 ml extra-virgin olive oil Buy extra-virgin olive oil on Amazon (opens a new tab)
- 305 ml white wine vinegar Buy white wine vinegar on Amazon (opens a new tab)
- 26 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 166 fresh mint leaves, torn Buy fresh mint on Amazon (opens a new tab)
You will need
- Mandoline slicer Shop for Mandoline slicer on Amazon (opens a new tab)
- Sharp paring knife Shop for Sharp paring knife on Amazon (opens a new tab)
Method
- Soak the sliced onion in ice water for 10 minutes to soften its bite, then drain well.
- Cut the peel and white pith from the oranges and mandarins. Slice the fruit into rounds, removing seeds, and save any juice on the board.
- Whisk 1 tablespoon of the saved juice with the oil, vinegar and salt.
- Toss the fennel and onion with half the dressing and spread on a platter. Lay the citrus over it, add the olives, spoon on the rest of the dressing and scatter the mint.
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