Fennel, Orange & Olive Salad
Fennel, Orange & Olive Salad
In this winter salad, sweet fennel, earthy onion, tart orange and bring olives balance each other out, and Jimmy Nardello sweet pepper flakes add a bright, beautiful accent. Add some spicy pepper flakes if you desire!
Ren Rossini
Ingredients
1 large bulb of fennel
2 navel oranges
¼ small red onion (optional)
½ cup pitted kalamattas
½ teaspoon red wine vinegar
1 tablespoon olive oil
Jimmy Nardello Pepper flakes to garnish
Salt to taste
Directions
Cut the fennel in half and cut out the solid core so that you just have the tender outer pieces. Thinly slice the outer pieces and put in a bowl large enough to hold your whole salad.
If adding the red onion, thinly slice and add to the fennel.
Sprinkle a generous pinch of salt over the fennel and onion, add the red wine vinegar and massage the salt and vinegar into the fennel and onion. Set aside.
Segment both oranges and cut each slice of orange in half.
Roughly chop the olives.
Add the orange segments and olives to the fennel and onion and gently mix.
Pour the olive oil over the top and mix again.
Taste for salt and garnish with the Jimmy Nardello Sweet Pepper flakes
Note: if your fennel comes with the frilly fronds on the top, use some of these fronds to garnish your salad!