Moroccan · Salad
Shaved Fennel, Orange and Olive Salad
Crisp raw fennel shaved thin, tossed with sweet orange segments, black olives and a cumin-lemon dressing — a cool, aniseed-bright salad that Moroccan coastal kitchens love in citrus season. It is all crunch and perfume, the perfect foil to something rich off the grill.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 fennel bulbs, shaved thin
- 2 oranges, segmented
- Handful black olives, pitted
- 1 small red onion, sliced paper-thin
- 1 tbsp lemon juice, 1/2 tsp cumin
- 3 tbsp olive oil
- Salt, and fennel fronds to garnish
Method
- 1
Shave the fennel
Trim the fennel and shave it very thin on a mandoline or sharp knife, then drop into iced water for 10 minutes to crisp.
- 2
Segment the oranges
Cut the peel and pith from the oranges and lift out the segments, saving any juice.
- 3
Dress
Whisk the lemon juice, saved orange juice, cumin, olive oil and salt into a light dressing.
- 4
Toss and serve
Drain and dry the fennel, toss with the onion, olives, orange and dressing, and scatter with fennel fronds.
Chef's tips
- Icing the shaved fennel makes it snap-crisp and takes off any raw harshness.
- Dress it just before serving so the fennel stays crunchy.
Frequently asked questions
Which olives are best?
Meaty Moroccan black or violet olives balance the sweet orange; avoid overly briny green ones here.
Can I add cheese?
A little crumbled fresh jben or feta is a modern touch, though the classic version keeps it dairy-free.