Salad: United States – Coastal Fennel-Orange Salad with Castelvetrano Olives

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 5 min

Total 25 min

Ingredients

1 large fennel bulb, cored and very thinly sliced (fronds reserved)
2 oranges (navel or cara cara), segmented, plus any juice
1 small lemon, zested and juiced
1 / 3 cup (50 ml) Castelvetrano olives, pitted and roughly chopped
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 cup (30 g) sliced almonds, toasted
2 tbsp (8 g) chopped fresh flat-leaf parsley
6–8 fresh mint leaves, torn
1 oz (28 g) Parmesan, shaved (optional)
Pinch red pepper flakes (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a large bowl, whisk the lemon juice, lemon zest, any orange juice from segmenting, and olive oil with a pinch of salt, black pepper, and red pepper flakes if using.
Add the shaved fennel to the bowl and toss to lightly coat. Let sit 5 minutes to soften slightly.
Gently fold in the orange segments, chopped Castelvetrano olives, parsley, and mint. Taste and adjust seasoning with more salt and pepper as needed.
Transfer to a serving platter. Scatter toasted almonds, Parmesan shavings (if using), and a few chopped fennel fronds over the top. Serve chilled or at cool room temperature.