Orange and Fennel Salad

I first ate this salad in Morocco, but then had a similar version in Israel, which is an example of how similar these two cuisines are.  The worst part of making this salad is segmenting the oranges without any pith, but the result is so beautiful.  It’s important to add enough salt to bring out the flavors of the fennel, and if you prefer it a bit sweeter just add more honey.  Sometimes I add pomegranate seeds, especially when I’m serving this during the holidays.


Ingredients (serves 4):

2 oranges
1/2 red onion, sliced thinly into half moon shapes
2 bulbs of fennel
1/2 cup fresh basil and/or mint torn into small pieces
1/2 cup toasted walnuts
1/4 cup olive oil
zest of one lemon
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon salt, plus more for seasoning

Method: Peel oranges with a knife, careful to trim away all the white pith.  Remove seeds and cut orange segments.  Place in a bowl with the red onion slices.  On a cutting board, cut stems and root end off the fennel bulbs.  Cut the bulbs in half, lengthwise.  Trim out the core and discard.  Lay each bulb, cut side down on board and thinly slice.  Place in bowl with oranges, basil, mint, and walnuts.  In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and salt.  Whisk until combined.  Sprinkle the orange and fennel mixture with a teaspoon of salt, and drizzle the dressing over salad.  Gently toss and serve.

SaladsEvan Wei-Haas