Seared Fennel & Clementine Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

The idyllic village of Saint-Paul-de-Vence is one of the oldest medieval towns on the French Riviera. I loved wandering the cobblestone streets and seeing the abundance of citrus that grows there.


  • 2 fennel bulbs tops removed & set aside
  • 5 clementines peel 4 of them & slice into rounds
  • 2 T kalamata olives whole, pitted
  • 1 T mint chopped
  • red onion rings from 1 or 2 round center slices


Slice the fennel bulbs very thinly, keeping some pieces in large slabs. Sauté in 1-2 T olive oil & a pinch of salt on med heat until just a bit tender & golden on both sides (about 5 min), then spread out on a platter. Top with the clementine rounds, olives, mint, onion rings & a few small fennel fronds. Halve the last clementine & squeeze the juice over the whole platter along with a sprinkle of olive oil, salt & pepper.