Fennel, Orange, And Black Olive Salad

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* Exported from MasterCook *

 

Fennel, Orange, And Black Olive Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 69

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium fennel bulbs -- about 12 ounces each

trimmed and cored and coarsely shredded

2 tablespoons fennel feathery leaves -- reserved

2 large navel oranges -- peeled

(all white pith removed)

cut into thin rounds

1/2 cup pitted Nicoise -- coarsely chopped

OR other good-quality black olives

5 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper -- to taste

 

MAKES 4 TO 6 SERVINGS

 

Here is a refreshing winter salad when fresh navel oranges are in season

and fennel is readily available in most well-stocked supermarkets. If

Nicoise, kalamata, or other high-quality black olives can't be found,

however, omitting them is preferable to substituting with the tasteless

canned California variety.

 

Arrange the fennel, orange rounds, and olives in a shallow serving

bowl. In a small bowl, whisk together the orange juice, lemon juice, oil,

salt, and pepper until well blended. Add to the fennel mixture, tossing

gently yet thoroughly to combine. Cover with plastic wrap and let stand

for 20 minutes at room temperature to allow the flavors to blend. Or

refrigerate at least 1 hour and serve chilled.

 

Sprinkle with the reserved fennel leaves just before serving.

 

Advance Preparation: The salad can be stored, covered, in the refrigerator

for up to twelve hours. Serve chilled.

 

Cook's Tip: While fennel is regularly stocked In most major supermarkets

throughout the fall and winter, it is often mislabeled anise - an annual

herb grown mainly for its similar licorice-flavored seeds.

 

Per serving: Calories 233, Protein 3g, Total Fat 15g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 25g, Dietary Fiber 7g, Sodium 561mg

 

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