If you’re wondering what side dish 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 flavor combo and vivid color for a side dish or any full flavored Mediterranean main course.
This salad comes compliments of Sur la Table and our March Cooking Class “Great Paella at Home”. The side dish recipes are always a perk when learning about the main attraction. This was served as a side dish for Paella.
The flavors in this combination are outstanding.
The fennel is crisp and refreshing. The sweetness of the orange along with a bite of a salty olive is exciting. And the vivid colors make this beautiful salad to dig into.
The simple vinaigrette blends nicely adding honey and sherry vinegar. Add some fennel fronds for garnish and you’ve got a dramatic and delicious side dish.
Recipe for Fennel Orange Salad with Olives
I hope you give this Fennel Orange Salad recipe a try. If you’re looking for paella side dishes, this is a perfect partner.
And if you have a favorite side dish salad for Paella or a salad using fennel, let me know, I’d love to give it a try.
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.
Fennel Orange and Olive Salad, Side Dish for Paella
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.
Nutrition
Orange and Olive Salad with Fennel … It’s what’s for a Side Dish for Paella
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Excellent taste and the different colors look beautiful as well. Our friend made paella for eight of us and we brought this salad (doubled the recipe). Everyone loved it My husband says it is restaurant quality. The only substitution I made was on the almonds — our local grocery store doesn’t carry the Marcona almonds so I just toasted raw sliced almonds that I already had. I would definitely make this again.
Hi Vivian and thanks so much for your note. I appreciate you taking the time to let me know you liked this recipe. I agree, it’s a tasty salad and a great way to use fennel. And the colors brighten up a winter day.