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Shaved fennel with blood orange, olives, and herbs. The bright, clean salad of the Cretan winter table.
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ingredients
🥬 PRODUCE
•
2 large fennel bulbs, very thinly shaved
•
2 blood oranges or navel oranges, segmented
•
½ small red onion, paper-thin
•
Fresh mint and flat-leaf parsley
🫙 PANTRY
•
½ cup Kalamata olives, pitted
•
3 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
1 tsp honey
•
Salt
•
Black pepper
Crete
Orange and Fennel Salad
Crisp fennel with bright orange and Kalamata olives.
Shaved fennel with blood orange, olives, and herbs. The bright, clean salad of the Cretan winter table.
Ingredients
🥬 PRODUCE
— 2 large fennel bulbs, very thinly shaved
— 2 blood oranges or navel oranges, segmented
— ½ small red onion, paper-thin
— Fresh mint and flat-leaf parsley
🫙 PANTRY
— ½ cup Kalamata olives, pitted
— 3 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— 1 tsp honey
— Salt
— Black pepper
Prep
🔪 PREP FIRST
🥬 PRODUCE PREP
— Shave fennel paper-thin on a mandoline.
— Soak in ice water 10 minutes — keeps it crisp.
— Segment oranges, remove all pith.
— Slice red onion paper-thin, soak in cold water 10 minutes.
🫙 DRESSING PREP
— Whisk olive oil, vinegar, honey, salt, and pepper.
Method
STEP 1 — ASSEMBLE
— Drain fennel and onion.
— Pat dry.
— Arrange fennel on a wide serving plate.
— Scatter over:
— Orange segments
— Red onion
— Olives
— Fresh mint and parsley leaves
STEP 2 — DRESS
— Drizzle dressing over everything.
— Finish with:
— A final pour of raw olive oil
— Cracked black pepper
STEP 3 — SERVE IMMEDIATELY
👉 Dress and serve right away — dressed fennel softens quickly.
Chef's Note: Ice water keeps shaved fennel crisp and slightly curled. Don't skip the soak — the texture is what makes this salad.