Fennel, Orange & Olive Salad

Name: Fennel, Orange & Olive Salad
Yield: Serves 6 as an entrée
Cuisine: French
Ingredients: Moisten with a good drizzle of oil, about 2 teaspoons of reserved blood orange juice, a touch of salt and a few grinds of pepper.; sea salt and freshly ground black pepper; 1 good handful rocket sprigs [optional], coarse stalks removed; 100-120 g parmesan [preferably aged Parmigiano Reggiano]; extra virgin olive oil, for drizzling; 30 black olives [such as Ligurian]; 3-4 heads baby fennel, tops and bottoms trimmed [reserve ¼ cup of the fronds], roughly chopped; 3 small blood oranges or 2 navel oranges

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

The marriage of these ingredients is a mainstay of the Italian kitchen. Generally moistened with extra virgin olive oil and a little vinegar [and sometimes orange juice], the result is a refreshing and cleansing salad, that is a lovely match for rich meats such as pork or hand-crafted sausages.

Traditionally, the orange zest and pith are removed using a sharp knife following the contour of the fruit. The fruit is then sliced across the width of the orange. The fennel is sliced quite