Shaved Fennel and Orange Salad
The fennel has to be sliced so thin it is almost transparent, which means a mandoline or a steady hand and a very sharp knife. Everything else about it is easy.
- Prep 15 min
- Cook 0 min
- Total 15 min
- Serves 4
- Vegan
Method
Step 1. Trim the fennel, keeping the feathery fronds. Halve each bulb through the root, then cut out the solid triangle of core — it is tough and it will not soften.
Step 2. Slice the halves as finely as you possibly can, across the grain. A mandoline set to its thinnest is ideal; if you are using a knife, take your time. Thick fennel is squeaky and unpleasant.
Step 3. Drop the slices into a bowl of ice water for 10 minutes. They curl, firm up and lose their harshest aniseed edge. Drain and dry thoroughly.
Step 4. Segment the oranges: cut the top and bottom off each, stand it up, and cut down the sides following the curve to remove all the peel and white pith. Then cut between the membranes to free each segment. Do this over a bowl to catch the juice.
Step 5. Squeeze what is left of the membranes into the caught juice. You should have three or four tablespoons.
Step 6. Whisk the olive oil, the lemon juice and 3 tablespoons of the caught orange juice together with a good pinch of salt.
Step 7. Toss the fennel with the dressing, then fold in the orange segments and olives gently so the segments stay whole.
Step 8. Scatter with the chopped fennel fronds and plenty of black pepper. Serve within half an hour.
Notes from the kitchen
- Blood oranges, when they are around, make this look far better than it has any right to.
- The ice-water soak is the step people skip and the one that makes the difference. Ten minutes, no longer, or the fennel goes limp.
- A few toasted pistachios or a handful of rocket both belong here if you want to make more of it.
