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The Broadmoor Hotel Golden Bee Pub Cheese Recipe

By 23 Comments

Adding sherry and horseradish to cheddar cheese adds just the kick you need for the perfect pub cheese recipe. This is a recipe for The Golden Bee Cheese Spread from the English Pub at The Broadmoor Hotel, the most famous resort in Colorado.

Broadmoor hotel Golden Bee Cheese. English pub style cheese and crackers.

The Broadmoor Hotel Is a luxurious 5-star hotel resort at the base of Cheyenne Mountain, in Colorado Springs. What a treat to have Brunch at the Broadmoor.

Sunday Brunch at the Broadmoor Hotel

It was my birthday and my request to celebrate was to spend it with Greg, Cauleen and the boys for the most special Sunday brunch experience that I know of in Colorado. The elaborate brunch at the Broadmoor Hotel displays over 150 enticing choices complete with sculpted ice and live piano music. It was a perfect day in so many ways. Let’s take a look.

golden-bee-cheese-recipe-broadmoor

The skies were blue, the temperature mild and the Broadmoor Hotel stately. Just an hour South of Highlands Ranch, it’s a wonderful day trip. One can wander the grounds, play golf, enjoy a luxurious spa experience, browse gift shops and boutiques.

Brunch Buffet at the Broadmoor Hotel

Or like us, enjoy their famous Sunday brunch. Served in the Lake Terrace Room. It takes Broadmoor chefs all week to prepare the food for this extravaganza.

Hot Fudge Sundae from the Broadmoor Brunch

And if we weren’t full enough. Cameron enjoying a Hot Fudge Sundae from the Dessert Bar.

Broadmoor Brunch Happy Birthday Dessert

And a complimentary birthday lemon cream cake dessert. And yes, that Happy Birthday Banner is chocolate.

The Broadmoor Hotel Brunch.

It’s tradition that after such indulgence that we take a walk around the lake. This photo is shot looking back at the main building.

The Golden Bee at the Broadmoor

About a block east of the main complex is the well-known Golden Bee pub.

Brunch at the broadmoor

The Golden Bee is famous for freshly prepared pub food, and yards of the finest ales from an extensive collection of English and Irish drafts.

The Golden Bee at the Broadmoor

The Golden Bee has been a staple gathering place at The Broadmoor for over 50 years. There are so many things to love about it.

Bar-at-the-Bee-broadmoor

The Golden Bee doesn't just feel like an authentic British pub, it is one. The entire restaurant was originally brought over piece by piece (wood-paneled walls, brass fixtures, and all) .Acquired by former head of The Broadmoor, William Thayer Tutt  in 1961 and rebuilt on the grounds of the Broadmoor. 

And then there’s the bee wallpaper in the bathrooms (great touch) and the customary flying bee embroidered stickers to proudly display on your lapel for bragging rights that you’ve enjoyed the experience. If you’re lucky enough you can get a collectible seasonal version. They gave me the latest from this season’s St. Patrick’s Day celebration.

Broadmoor Hotel Golden Bee Pub Cheese Recipe

One of our Colorado Junior League Cookbooks features a recipe for the famous Golden Bee Pub Cheese, so I couldn’t resist giving it a try for this post.

I hope you give this English Pub Cheese Spread (Colorado Style) a try, and if you do, please come back and give the recipe a star rating.

And if you have a favorite pub recipe, let me know, I’d love to give it a try.

The Broadmoor Hotel Colden Bee Cheese in a crock.
Print Recipe
5 from 8 votes

The Golden Bee Cheese Recipe

The legendary Golden Bee Cheese recipe. Ultimate pub grub.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • 10 ounces sharp cheddar cheese grated
  • 10 ounces butter softened
  • 2 tablespoons sherry
  • 1 tablespoon horseradish
  • ½ teaspoon garlic salt
  • 5 ounces Kraft Old English Cheese Spread

Instructions

  • Blend all ingredients well, a food processor works well here, but just use the pulse feature. Don't over mix. Pack in a crock. Serve with crackers. This is better if made several days before serving.

Nutrition

Calories: 304kcal | Carbohydrates: 2g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 540mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

The Broadmoor Hotel Golden Bee Pub Cheese Recipe …It’s what’s for an Appetizer.

Colorado Creme with Fresh Strawberries

By 17 Comments

Colorado Creme. Is it a pudding? Is it a mousse? A custard? It’s actually better, it’s a French-style custard that’s cooked stove top and then chilled into a gourmet delight.

Colorado Creme Dessert. A rich French Custard pudding dessert.

Smooth, rich, creamy, classy. I’ve had this recipe bookmarked in my Creme de Colorado Junior League Cookbook for years. I have no idea why it took me so long to give it a try.

It’s easy and it’s delightful. A perfect way to showcase our first Spring berries.

Melting snow, blooming flowers, budding trees and greening grass means spring is here. Everything is coming to life! There is nothing so wonderful as grilling on the deck, enjoying a drink on the patio and soaking in all the new life that surrounds one! And we need a dessert to enjoy all that springy goodness.

Colorado Creme Dessert. A French Custard that is sure to please anyone in your crowd. Absolutely delicious in a classy and decadent way.

Heavy whipping cream is heated stove top with sugar and unflavored gelatin. Simply stir in some vanilla and sour cream, then pour into dessert cups to chill. Top with fresh berries and WOW. A wonderful texture and perfect cream flavor.

And if you love those creamy desserts you won’t want to miss this Butterscotch Pudding Recipe. Decadent I tell you! 

Colorado Creme Dessert. A French Custard that is sure to please anyone in your crowd. Absolutely delicious in a classy and decadent way.
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4.20 from 5 votes

Colorado Creme

A French custard that’s cooked stove top and then chilled into a gourmet delight.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: French
Servings: 6
Calories: 455kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon unflavored gelatin
  • ½ cup sugar
  • 2 cups heavy cream
  • 1 ½ cups sour cream
  • 1 teaspoon pure vanilla or almond extract
  • fresh berries for garnish. Strawberries raspberries or blueberries

Instructions

  • In a medium saucepan, mix gelatin, sugar and heavy cream, stirring until sugar dissolves. Continue stirring over low heat until slightly thickened. Remove from heat and fold in sour cream and extract. Pour into custard or dessert cups. Chill for 2 – 3 hours. Just before serving, spoon fresh berries on top.

Nutrition

Calories: 455kcal | Carbohydrates: 21g | Protein: 4g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 139mg | Sodium: 79mg | Potassium: 141mg | Sugar: 18g | Vitamin A: 1524IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg

Coors Field Taco Dogs Recipe

By 11 Comments

This is a copycat recipe for Coors Field Taco Hot Dog. Our Colorado Rockies baseball team official Hot Dog. With chorizo sausage, cheese and pico, you can’t go wrong. 

Two taco hot dogs on a white plate.

Not quite over our triumphant Super Bowl Win, and it’s time for Colorado sports fans to put away our orange t-shirts and welcome our Colorado Rockies back from Spring Training.

It’s time to play ball at Coors Field. Time to lose the chili and sliders and switch gears to peanuts, Cracker Jack and hot dogs. It’s opening day.

In 2015 Rockies Baseball announced that we have an official hot dog. It’s about time we had our own, after all, we’ve been a major league team since 1993. The “Taco Hot Dog,” is a link of Mexican Chorizo, topped with melted cheese, pico de gallo and some lettuce.

Looking for more baseball hot dogs? Check out this list from the Major League Hotdog and Sausage Guide for a list of stadium hot dogs.

Recipe for Coors Field Taco Hot Dog

I hope you give this Taco Hot Dog hotdog recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

“I see great things in baseball. It’s our game-the American game. It will take our people out-of-doors, fill them with oxygen, give them a larger physical stoicism. Tend to relieve us from being a nervous, dyspeptic set…and be a blessing to us. Repair these losses, and be a blessing to us.” — Walt Whitman.

Two taco hot dogs on a white plate.
Print Recipe
5 from 2 votes

Coors Field Taco Hot Dog Recipe

Make your own Coor's Field Taco Hot Dog at home.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Hotdog
Cuisine: American
Servings: 2
Calories: 829kcal
Author: Lea Ann Brown

Ingredients

  • 2 links chorizo Mexican sausage
  • ½ cup cheddar cheese grated
  • ½ cup pico de gallo
  • 1 cup lettuce shredded
  • 2 hot dog buns

Instructions

  • Heat grill. Grill chorizo links until done. About 5 minutes per side. Place links in bun and sprinkle with cheese. Place links on the top warming rack of grill and close lid so cheese will melt. Remove and sprinkle with pico de gallo, and lettuce.

Notes

Don’t confuse Spanish chorizo links with Mexican chorizo hot dog links. Spanish chorizo is a cooked cured sausage with a completely different flavor profile. Mexican chorizo is an uncooked Mexican sausage product and what is used for this taco hot dog recipe.

Nutrition

Calories: 829kcal | Carbohydrates: 31g | Protein: 43g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 153mg | Sodium: 3159mg | Potassium: 132mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1437IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 6mg

Coors Field Taco Hot Dog … It’s What’s for Baseball Season

Great American Hotdog

No doubt about it, Americans love their hot dogs.

According to the National Hot Dog and Sausage Council (NHDSC) Americans are expected to eat 150 million hot dogs over the July 4th holiday alone, part of the seven billion hot dogs eaten from Memorial Day to Labor Day.

  • Arizona Dog: Wrapped in bacon and grilled; topped with pinto beans, chopped onion, tomatoes, jalapeños, mustard and mayo.
  • Boston Dog: Topped with baked beans, ketchup, mustard, relish and chopped onion.
  • Chicago Dog: Loaded up with sliced tomato, minched onion, sweet relish, a pickle spear and mustard; a poppy seed bun is traditional, celery salt is optional.
  • Cincinnati Dog: Ridiculous amounts of Cincinnati-style chili and shredded Cheddar cheese, plus yellow mustard and chopped onion.
  • Los Angeles Dog: Topped with chili sauce, onion and mustard; crispy bacon optional.
  • Milwaukee Dog: Grilled bratwurst topped with sauerkraut and spicy German mustard.
  • New York Dog: Kosher-style, all beef dog topped with sauerkraut or onions and spicy mustard.
  • Philadelphia Dog: Grilled, split dog topped with melted cheese; often called a Texas Tommy.
  • Seattle Dog: Grilled, split dog stuffed into a bun slathered with cream cheese.
  • Southern Dawg: Coleslaw, coleslaw, coleslaw; chili and sweet relish are popular too.
  • Texas Dog: Barbeque sauce or chili; melted cheese and jalapenos optional.

Hatch Green Chile Pasta with Chicken and Green Chile Cream Sauce

By 15 Comments

Hatch Green Chile Pasta with Chicken is a fantastic pasta recipe that takes advantage of chile pepper season. The pasta is mixed with a spicy cream sauce, chicken breast and spinach. An easy chicken dinner with Southwestern flair!

If you love pasta and you love the flavors of the Southwest, don’t miss this recipe for Chipotle Mac and Cheese with Chicken. And this one for Creamy Chicken Fajita Pasta.

Pasta with Hatch Chile. Cream Sauce.

For those of you who are not familiar with a Hatch chile peppers, the chiles are a Southwestern delicacy grown in the Hatch Valley of New Mexico.

In August, we celebrate and evangelize their arrival and start throwing them into everything to Mexican Scrambled Eggs to soups, like this New Mexico Pork Posole.

My latest creation using Hatch chile peppers is making a Hatch Chile Cream sauce for pasta. Adding chicken makes this a hearty savory and just right spicy pasta dinner.

The green chiles are bright and a little tangy and become a natural partner for a cheesy creamy pasta sauce. It’s super easy to make and a decadent way to enjoy roasted chile peppers.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make Hatch Chile Pasta.
  • Baby Spinach
  • Half and Half of cream.
  • Pasta: I used bucatini noodles. Fettuccine, pappardelle or spaghetti noodles would also work well here. Want to make this recipe extra special? Order some Hatch Green Chile Pappardelle from Pappardelle’s Pasta, a Colorado local company.
  • Hatch Green Chile Peppers: Roasted, peeled and chopped. Note: once these peppers are left on the vine to ripen more, they turn the color red. You most certainly can use red chile peppers for this recipe, they’re not any spicier. Most red chile peppers are sold dried or made into ristras.
  • Butter: Makes any pasta sauce creamier.
  • Grated Cheese: I used creamy salty Muenster cheese. It’s soft cheese that melts very easily.
  • Seasonings: Kosher salt, freshly ground pepper, Southwest Spice Blend, and New Mexico Red Chile Powder.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions

  • Chile Peppers: If you don’t have access to freshly roasted Hatch Chile Peppers, use canned chile peppers found on the Mexican food aisle at the supermarket. Poblano peppers are also a good choice here. Just roast them directly on the gas burner stove top, or under the broiler in the oven. Turn them often until they’re blistered but not burnt. Zip them in a plastic bag for 15 minutes then slide off the peels and clean out the seeds. And you can easily order Hatch Chile Peppers delivered straight to your doorstep from the Hatch Chile Store.
  • Cheese: Use any good quality white melting cheese. Monterey Jack, Pepper Jack, or Queso Asadero are all good choices.
  • Seasonings: Don’t have any New Mexico Red Chile Powder? Substitute ancho or cayenne. Don’t use a commercial chili powder blend, it’s a blend of spices used to season Tex-Mex Beef Chile Recipes. It brings a completely different flavor profile.

Step by Step Instructions, It’s Easy

Sauteeing cubed chicken breast for Hatch chile pasta with chicken.
Ingredients in a Dutch oven to make Hatch chile pasta with chicken.
  1. Step 1: Heat a skillet over medium high heat and then add neutral oil. Add cubed chicken breast that has been seasoned with the Southwest Spice Blend and cook until no longer pink inside, but don’t over cook.
  2. Step 2: In a saucepan, melt butter. Add half and half and heat through. Slowly bring to a simmer. Add spinach, chile powder and parmesan cheese. Cook on low until spinach is wilted. This will only take a minute or so. Add green chile peppers and cooked chicken. Season with salt and pepper. Turn off burner, cover, keeping warm.
Making Hatch Chile Pasta with Chicken in a Dutch oven.
  1. Step 3: Add cooked pasta to cream, chicken, spinach and chile pepper mixture. Stir well and serve immediately.

Questions You May Have

Is This Hatch Green Chile Pasta Hot?

That’s the beauty of chile peppers. Purchase them mild, medium, hot, or even extra hot. Use what you think your heat tolerance to be. I suggest medium heat for a good chile pepper flavor experience.

What Other Proteins Would Work In This Recipe?

Shrimp, a firm white fish like halibut, or even Salmon would work well here. This Hatch chile pasta would also be good with cooked ground chicken. The texture of steak would not enhance the quality of this recipe. Stick with a softer protein.

Tips for Success:

  • Don’t let the half and half come to a full boil or it will curdle. Heat it slowly and let it bubble a few minutes before adding the rest of the ingredients.
  • If the green chile pasta sauce is too thin, make a slurry using 1 Tablespoon corn starch and 1 Tablespoon of the warm cream sauce. Stir to make a paste and add it back into the sauce. Simmer it for a few minutes and the sauce will thicken.

Storage:

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, add a drizzle of milk or half and half and heat in 30 second increments in the microwave.
  • I’m not a fan of freezing cream based pasta dishes.

More Southwestern Pasta Recipes

And if you’re Hatch Green Chile crazy like us, don’t miss the most popular recipe on my site for Colorado Green Chili, with pork and Hatch chile peppers. And take a look at my recipe category for Mexican Southwest Recipes, you’ll find lots of ideas to spice up those meal plans.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hatch Chile Pasta with Spinach.
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4.63 from 8 votes

Hatch Green Chile Pasta with Chicken and Green Chile Cream Sauce

This Southwestern Pasta recipe using Hatch Chile pasta is then mixed with a wonderful and slightly spicy cream sauce and chicken.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta Recipes
Cuisine: Southwestern
Servings: 4
Calories: 483kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound boneless skinless chicken breast cubed and sauteed
  • 1 tablespoon Neutral oil Canola or vegetable oil work well here
  • ½ pound Bucatini Pasta or plain pappardelle pasta, or fettuccini
  • 2 Tablespoons unsalted butter
  • 1 cup half and half or cream
  • 1 cup spinach packed
  • ¼ cup chile peppers roasted, seeded, peeled and chopped.
  • ¼ teaspoon Chimayo chile powder medium heat, or ancho chile powder
  • ½ cup Muenster cheese or Parmesan, grated
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Fresh ground black pepper
  • Garnishes: Crumbled Cotija cheese, thin sliced jalapeno peppers, chives, or a sprinkle of New Mexico Red Chile Powder all optional

Instructions

  • Cube chicken breast into bite sized pieces and season with Southwest Spice Mix.
  • Heat a skillet over medium high heat and then add neutral oil. Add cubed chicken breast and cook until no longer pink inside, but don't over cook.
  • In a saucepan, melt butter. Add half and half and heat through. Slowly bring to a simmer.
  • Add spinach, chile powder and parmesan cheese. Cook on low until spinach is wilted. This will only take a minute or so. Add chile peppers and cooked chicken. Season with salt and pepper. Turn off burner, cover, keeping warm.
  • In a large saucepan, bring 3 quarts of water to a boil. Add salt and pasta. Cook pasta according to package instructions.
  • When pasta is cooked through, drain, reserving ¼ cup pasta water. Add pasta to Cream mixture. Turn burner on low, if it needs to be warmed up. Drizzle in a little bit of the pasta water to add starch and creaminess.
  • Divide between two plates, serve immediately and top with crumbled Cotija cheese for garnish if you'd like.

Notes

Tips for Success:
  • Don’t let the half and half come to a full boil. The fat content of half and half is lower than cream and it will curdle if allowed to get too hot. When cooking the sauce, keep the heat on low and the half and half at a low bubbling simmer.
  • If the green chile pasta sauce is too thin, make a slurry using 1 Tablespoon corn starch and 1 Tablespoon of the warm cream sauce. Stir to make a paste and add it back into the sauce. Simmer it for a few minutes and the sauce will thicken.
  • Want to make this recipe extra special? Order some Hatch Green Chile Pappardelle from Pappardelle’s Pasta, a Colorado local company.

Nutrition

Calories: 483kcal | Carbohydrates: 44g | Protein: 15g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 278mg | Potassium: 270mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1442IU | Vitamin C: 4mg | Calcium: 242mg | Iron: 1mg

Hatch Green Chile Pasta with Chicken and Spinach …It’s what’s for Dinner.

Fennel Orange and Olive Salad, Side Dish for Paella

By 2 Comments

If you’re wondering what to serve with Paella, this Fennel Orange Salad is a crisp and refreshing choice. The sweetness of the orange paired with salty olives, brings an exciting Spanish themed flavor combo with vivid color. A perfect paella side dish or if you’re looking for Spanish side dishes for any full flavored Spanish main course.

Spanish salad side dish for paella.

What You Can Expect From This Recipe

If you’re wondering what to serve with Paella, this fresh, crisp and colorful salad is the perfect complement to everyone’s favorite Spanish dish.

The salad captures the essence of Spain with it’s vibrant ingredients: Spanish olives, Marcona almonds, sliced fennel and juicy orange slices.

The vinaigrette is bright and flavorful yet incredibly simple to prepare. Made with sherry vinegar-a staple of Spanish cuisine-and a touch of honey, it delivers a delightful balance of sweet and salty, enhancing the olives’ briny flavor.

The fennel brings a refreshing crunch. The sweetness of the orange along with a bite of a salty olive is an exciting combo. Together, the vivid colors and bold flavors make this beautiful salad to dig into.

If you’ve never “supremed” an orange, this recipe is a great opportunity to learn! This culinary technique removes the peel and pith, leaving you with clean slices for a more professional presentation.

Years ago I attended a cooking class at Sur la Table titled, “Great Paella at Home” where this Spanish Fennel Orange and Olive Salad was served as a side dish for Paella. While the class focused on the technique to make Paella, this salad was a stand-out side dish for the main course.

With it’s outstanding flavor, varied textures and colorful presentation, this salad is a wonderful accompaniment for Paella.

Let’s take a look.

Ingredients To Make The Spanish Salad Dressing

Ingredients to make a Spanish vinaigrette for a spanish salad side dish for paella.

The ingredients to make the dressing for this Spanish salad are classic. Blending extra virgin olive oil with vinegar, salt and pepper, shallots and some honey for a sweet balance. What makes this vinaigrette special is the use of Sherry Vinegar.

  • Sherry Vinegar: Sherry is a product of the Andalusia region of Spain. So using Sherry vinegar makes this a pure Spanish themed salad. Sherry Vinegar brings a complex sharp, tangy acid flavor with notes of caramel and nuttiness. If you’ve never used Sherry Vinegar, you’re in for a treat.

Ingredients To Make The Salad

Ingredients to make a Spanish salad side dish for Paella.
  • Salad Greens: Use a good mix for color and texture. I like Bibb Lettuce, Arugula, and Baby Spinach.
  • Pitted Spanish Olives: A good grocery store with a well stocked olive bar will offer a mix of Spanish olives. The most common will include Manzanilla olives. If you can’t find Spanish olives a good mix of Greek olives will work well here.
  • Fennel: With a white bulb, green stalks and dill like fronds, we’ll use it raw and sliced. It will bring a note of anise flavor to the salad. Fennel is commonly used in Mediterranean cooking.
  • Marcona Almonds: Marcona almonds are a sweet gourmet almond from Spain. You’ll find them near the olive bar at the grocery store.
  • Oranges: You’ll learn how to “Supreme” oranges below.

Step by Step Instructions

How to supreme an orange and get the white pith off.
  1. Step 1: We’ll need to prepare the oranges to remove the peel and the white pith. Then cut between the membranes to make orange slices.
Step 2 to make side dish vinaigrette for Paella.
  1. Step 2: Make the vinaigrette for the salad: Whisk shallot, vinegar, honey, salt and pepper in a small bowl to blend. Gradually and vigorously whisk in olive oil to blend well. Set aside and prepare the salad.
Preparing fennel bulb to make Spanish Salad.
  1. Step 3: Prepare the fennel: Using a knife, remove the top green part of the fennel bulb, leaving only the white part. Remove the tough outer leaves then slice the fennel as thin as you can. You can use a mandolin if you’d like. Remove and discard any of the obvious pieces of the core, as I have placed on the right hand side of the photo.
Salad side dish for paella in a Mediterranean bowl.
  1. Step 4: Assemble the salad:Toss greens, fennel, orange segments, almonds and olives in large bowl; Toss with enough vinaigrette to thoroughly coat. Serve immediately.
Can This Salad Be Made Ahead?

You can prepare all of the salad ingredients and toss in a bowl. Don’t dress the salad until you’re ready to serve, as the acid in the vinegar will wilt the greens is dressed too far in advance.

Recipe for Fennel Orange and Olive Salad

Add some fennel fronds for garnish and you’ve got a dramatic and delicious side dish. I hope you give this recipe a try, especially if you’re looking for that perfect paella side dish, or Spanish side dishes. It’s simply a great salad to go with paella.

More Great Salad Recipes:

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spanish salad side dish for paella.
Print Recipe
5 from 4 votes

Fennel Orange and Olive Salad, Side Dish for Paella

If you're wondering what to serve with Paella, this Fennel Orange Salad is a crisp and refreshing choice. The sweetness of the orange paired with salty olives, brings an exciting Spanish themed flavor combo with vivid color. A perfect paella side dish or if you're looking for Spanish side dishes for any full flavored Spanish main course.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: Spanish
Diet: Gluten Free
Servings: 6
Calories: 184kcal
Author: Lea Ann Brown

Ingredients

  • For the Vinaigrette:
  • 2 tablespoons shallot finely minced
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground pepper
  • For the Salad:
  • 3 large oranges
  • 1 large head Bibb lettuce washed, dried and torn
  • 3 cups arugula washed and dried
  • 1 medium fennel bulb cored and thin sliced on a mandolin
  • ⅓ cup Marcona almonds toasted and roughly chopped
  • ⅓ cup good quality Spanish olives pitted

Instructions

  • Whisk shallot, vinegar, honey, salt and pepper in a small bowl to blend. Gradually and vigorously whisk in olive oil to blend well. Set aside and prepare the salad.
  • Using a small sharp knife, cut the top and the bottom from the oranges. Use a sharp knife to cut down the sides of the oranges to remove all peel and white pith. Cut between the membranes to release the segments into a small bowl. This technique is how to supreme an orange.
  • Using a knife, remove the top of the fennel bulb, leaving only the white part. Remove the tough outer leaves then slice the fennel as thin as you can. You can use a mandolin if you'd like. Remove and discard any of the obvious pieces of the core.
  • To serve: Toss greens, fennel, orange segments, almonds and olives in large bowl; Toss with enough vinaigrette to thoroughly coat. Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

Tips for Success
  • Use a mandolin to make quick work of slicing the raw fennel.
  • Take the time to learn how to “supreme” an orange. You’ll be much more proud of the final presentation.
  • This is a great side dish for Paella. 

Nutrition

Calories: 184kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 142mg | Potassium: 380mg | Fiber: 4g | Sugar: 8g | Vitamin A: 549IU | Vitamin C: 41mg | Calcium: 82mg | Iron: 1mg

Orange and Olive Salad with Fennel … It’s A Great Salad To Go With Paella