Citrus Salad With Fennel and Olives
Published Feb. 1, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4navel oranges
- 4blood oranges
- 2small ruby or Oro Blanco grapefruits
- 2large shallots or ½ small red onion, thinly sliced into rings
- 2small fennel bulbs, trimmed and thinly sliced into rings
- ¼cup pitted olives, Moroccan oil-cured black or Castelvetrano green olives
- 6tablespoons extra-virgin olive oil, plus more to taste
- 1handful mint or basil leaves
- Pinch of red-pepper flakes, such as Marash
- Pinch of dried oregano, preferably wild
- Flaky salt, for finishing
Nutritional analysis per serving (6 servings)
268 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 3 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To peel the citrus fruit, using a small serrated knife, cut off a thin slice of peel from the top and bottom of the orange, so it sits flat and securely on the cutting board. Cut from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should be perfectly spherical and naked.
- Step 2
Slice navels and blood oranges crosswise into thin slices, picking out seeds if needed. Use a paring knife to section the grapefruit into suprèmes, cutting between the membranes. Reserve any citrus juices obtained in the process.
- Step 3
To serve, arrange citrus on a serving platter or on individual plates. Scatter the shallot slices over the fruit, then add thinly sliced fennel and olives. Drizzle with olive oil, about 1 tablespoon per serving, and any reserved juices. Garnish with mint or basil leaves. Sprinkle with red pepper, oregano and a prudent amount of flaky salt.
Private Notes
Comments
Just a warning before you substitute or add grapefruit to the salad if you’re offering it to guests: A surprising number of drugs have potentially severe interactions with grapefruit. I learned this when, at a recent brunch gathering at my home, three of the seven guests could not eat the grapefruit course.
Most citrus salads--because they are already acidic--just call for dressing with olive oil and sea salt. I often mellow the shallots or red onion by steeping in red wine vinegar for a bit (15-30 minutes) before adding them to the salad which gives a slight bite of vinegar if that's what you're looking for.
Orange salad is a standard in our household. Try macerating garlic in the olive oil you drizzle to enhance the flavor. Yum.
Used 2 Cara Cara, 1 Navel Orange and 1/2 fennel bulb for the two of us. Didn’t have basil or mint, so I used fennel fronds. Served over baby spinach. Very pretty and delicious alongside Dungeness crab cakes.
Excellent flavorful salad. Would not change a thing.
This was a lot of work but everyone loved it. potluck-scale (22 people) • 5 Sumo citrus • 6 Cara Cara oranges • 8 Navel oranges • 3 Mandarins Add: • 3 tablespoons fresh lemon juice, or • 2 tablespoons champagne or white wine vinegar Taste after tossing — stop when it tastes bright, not sour. Seasoning & assembly 1. Segment citrus over a large bowl to catch juice 2. Toss citrus + fennel with: • 2–2½ teaspoons kosher salt 3. Rest 10 minutes 4. Add olives + acid 5. Finish with: • olive oil • Black pepper • Mint right before serving I used a mandolin for the fennel and red onion.