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 salt 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.
Orange and Olive Salad
- For the Vinaigrette:
- 2 tablespoons shallot finely minced
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 1/4 cup extra virgin olive oil
- Salt and ground pepper to taste
- 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
- 1/3 cup Marcona almonds toasted and roughly chopped
- 1/3 cup good quality Spanish olives pitted
- Whisk shallot, vinegar and honey in a small bowl to blend. Gradually whisk in olive oil. Season vinaigrette with salt and pepper to taste.
- Using a small sharp knife, cut all peel and white pith from oranges, and cut between the membranes to release the segments into a small bowl. This technique is called “supreming”.
- To serve: Toss greens, fennel, orange segments, almonds and olives in large bowl with enough vinaigrette to thoroughly coat. Taste and adjust seasoning with salt and pepper. Serve immediately.
Orange and Olive Salad with Fennel … It’s what’s for a Side Dish for Paella
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.