Orange and Olive Salad. A refreshing side dish for any main course

Orange and Olive Salad

Course Salad
Cuisine Spanish
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Sur la Table


  • For the Vinaigrette:
  • 2 tablespoons finely minced shallot
  • 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


  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.