Charred Fennel & Citrus Salad with Olive Medley
Experience the essence of summer with this stunning Charred Fennel & Citrus Salad, where the bold flavors of roasted baby fennel are perfectly complemented by the sweetness of fresh oranges and the brininess of black olives. Each bite bursts with brightness and freshness, enhanced by the crispy red onion and fragrant mint. The vibrant colors of this salad make it a feast for the eyes and a delightful accompaniment to grilled meats such as duck or lamb, or even a hearty steak. Drizzled with a zesty orange vinaigrette, this salad not only brings flavor to your table but also showcases the beauty of seasonal ingredients.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
fennel bulbs
8 (trimmed & fronds kept for garnish)
olive oil
4 tablespoons (divided)
oranges
2 large (peeled and cut into segments)
fresh orange juice
2 tablespoons (freshly squeezed)
red onion
1 (peeled, halved, and thinly sliced)
black olives
100 grams (pitted)
salt
to taste
fresh ground black pepper
to taste
fresh mint
2 tablespoons (roughly chopped)
Instructions
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1. Preheat your oven to 200°C (400°F) or Gas Mark 6.
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2. Trim the feathery green fronds from the fennel bulbs and set them aside for garnishing later.
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3. Remove the stalks from each fennel bulb and slice them into 4 to 6 wedges, depending on their size.
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4. Place the fennel wedges into a well-oiled baking dish and drizzle with 2 tablespoons of olive oil, ensuring they are well coated.
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5. Roast the fennel in the preheated oven for 40-45 minutes, turning them once or twice during cooking, until they are tender and have a lovely char on the edges.
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6. Once roasted, allow the fennel to cool at room temperature.
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7. While the fennel is cooling, peel and slice the oranges into segments, discarding any membrane or pith. Combine these orange segments in a bowl with the thinly sliced red onion and black olives.
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8. In a separate bowl, whisk together the remaining 2 tablespoons of olive oil and fresh orange juice, then season the mixture with salt and freshly ground black pepper.
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9. Stir half of the chopped mint leaves into the vinaigrette, mixing well.
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10. Pour half of this dressing over the orange mixture and gently toss to combine the flavors.
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11. For serving, layer the orange mixture and the cooled roasted fennel in a serving dish, alternating between them for a beautiful presentation.
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12. Drizzle the remaining vinaigrette over the assembled salad and finish by scattering the rest of the mint and finely chopped fennel fronds on top as a garnish.
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13. Serve this vibrant salad alongside grilled, roasted, or barbecued meats, such as duck or lamb, for a truly memorable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Charred Fennel & Citrus Salad?
The salad features bold flavors of roasted baby fennel, the sweetness of fresh oranges, and the brininess of black olives.
How many fennel bulbs are required for this recipe?
You will need 8 fennel bulbs for this recipe.
What temperature should the oven be set to for roasting the fennel?
Preheat your oven to 200°C (400°F) or Gas Mark 6.
How should the fennel bulbs be prepared before roasting?
Trim the feathery green fronds (saving them for garnish), remove the stalks, and slice each bulb into 4 to 6 wedges.
How much olive oil is used for roasting the fennel?
Use 2 tablespoons of olive oil to coat the fennel wedges before roasting.
How long should the fennel be roasted?
Roast the fennel for 40-45 minutes until tender and charred on the edges.
Should the fennel be turned during cooking?
Yes, the fennel should be turned once or twice during the roasting process.
Do I serve the fennel hot?
No, the instructions state to allow the fennel to cool at room temperature before assembling the salad.
How do I prepare the oranges?
Peel and slice 2 large oranges into segments, making sure to discard any membrane or pith.
What ingredients are used in the orange vinaigrette?
The vinaigrette is made from 2 tablespoons of olive oil, 2 tablespoons of fresh orange juice, salt, black pepper, and chopped mint.
What kind of olives are included in this salad?
The recipe calls for 100 grams of pitted black olives.
How should the red onion be sliced?
The red onion should be peeled, halved, and thinly sliced.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
Which meats pair well with this salad?
This salad is a great accompaniment to grilled, roasted, or barbecued meats such as duck, lamb, or steak.
What do I do with the fennel fronds?
The feathery green fronds should be finely chopped and used as a garnish on top of the finished salad.
How is the salad presented?
Layer the orange mixture and the cooled roasted fennel in a serving dish, alternating between them for a beautiful presentation.
How much mint is used in total?
The recipe uses 2 tablespoons of roughly chopped fresh mint.
When is the mint added to the dish?
Half of the mint is stirred into the vinaigrette, and the other half is scattered over the top as a garnish.
Is this a summer dish?
Yes, the description notes it captures the essence of summer and utilizes seasonal ingredients.
How many ingredients are in this recipe?
There are 9 ingredients listed in total.
What is the role of the fresh orange juice in the recipe?
The fresh orange juice is whisked with olive oil to create a zesty vinaigrette.
Is salt and pepper required?
Yes, salt and fresh ground black pepper are used to season the vinaigrette to taste.
Can I use baby fennel for this recipe?
Yes, the description specifically mentions the bold flavors of roasted baby fennel.
What should I combine with the orange segments?
Combine the orange segments in a bowl with the thinly sliced red onion and black olives.
How do I ensure the fennel is well coated for roasting?
Place the wedges in a well-oiled baking dish and drizzle with the olive oil, ensuring they are well coated before roasting.
How much olive oil is used in the entire recipe?
A total of 4 tablespoons of olive oil is used (2 for roasting and 2 for the dressing).
What provides the crispiness in the salad?
The thinly sliced red onion provides a crispy texture to the salad.
What is the recipe ID for this dish?
The recipe ID is charred-fennel--citrus-salad-with-olive-medley.
Does this recipe include any dairy?
No, this recipe is dairy-free.
What is the final garnish for the salad?
The final garnish consists of scattered mint leaves and finely chopped fennel fronds.