Fennel Orange Salad Spanish Side Dish

This is a recipe for fennel orange salad is light and refreshing and full of flavor. A great side dish for a paella, or any full flavored main course. A perfect salad for holiday entertaining.

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. And which by the way, the main attraction was this Spicy Paella Recipe.

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. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. 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 Recipes Using Oranges:

• Parchment Poached Orange Jalapeno Salmon
• Tomato Soup with Orange and Cognac

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.

Print

Orange and Olive Salad

Prep Time

15 mins

Total Time

15 mins

 

Course: Salad

Cuisine: Spanish

Servings: 6

Calories: 184 kcal

Author: Sur la Table

Ingredients

• 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

Instructions

1. Whisk shallot, vinegar and honey in a small bowl to blend. Gradually whisk in olive oil. Season vinaigrette with salt and pepper to taste.
2. 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”.
3. 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.

Nutrition Facts

Orange and Olive Salad

Amount Per Serving

Calories 184 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 142mg6%

Potassium 380mg11%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 8g9%

Protein 3g6%

Vitamin A 549IU11%

Vitamin C 41mg50%

Calcium 82mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Orange and Olive Salad with Fennel … It’s what’s for a Side Dish

How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that’s only a partial line up. Spicy Paella is a perfect main course for this salad.