Orange-Pickled Fennel Salad 3.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

May 16, 2012

Fresh fennel doesn't seem to be used much in this country, but you'll frequently find it on French dinner tables. The longer this salad sits in the refrigerator, the more it develops the desirable pickled flavor.

Make Ahead: The salad can be assembled, covered and refrigerated up to 24 hours in advance.

Servings: 3 cups
  • 3 medium fennel bulbs
  • 2 tablespoons coarsely chopped fresh mint (from 1 or 2 stems)
  • 1/2 cup roughly chopped pitted green olives
  • 1/2 cup freshly squeezed orange juice
  • 1/2 teaspoon fennel seed, toasted and coarsely ground
  • 1/2 teaspoon kosher salt


Trim, halve and core the fennel bulbs. Cut the halves into thin half-moon-shaped slices to yield about 3 cups.

Combine the fennel, mint, olives, orange juice, fennel seed and salt in a large bowl. Let the mixture sit at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours. Serve on salad plates as a side salad or appetizer.

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Recipe Source

"Jeffrey Saad's Global Kitchen," by Jeffrey Saad (Ballantine, 2012).

Tested by Mary Pat Flaherty.

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