Shared by Julia Mande
Shared by Julia Mande
Shaved Fennel and Orange Salad
Yield: 6 servingsTime: 10 minutes
Shaved Fennel and Orange Salad
Yield: 6 servingsTime: 10 minutesFamily Journey
Casablanca, MoroccoQueens, NYHarare, Zimbabwe
Hastings-on-Hudson, NYBrooklyn, NY
This bright, refreshing salad is a staple in Julia Mande Moroccan family. Fennel slices provide crunch and anise-like sweetness, while juicy orange segments — especially blood orange, if you can find one — add color and brightness. A simple cumin-spiced lemon dressing ties everything together, and a scattering of herbs brings it to life. It’s elegant enough for a dinner party, but easy to throw together on a weeknight. Let it sit for a bit before serving so the flavors can meld.
Read more about Julia’s family in “Inheriting Generations of Moroccan Culinary Wisdom” and try her recipes for Moroccan lemon and olive chicken and cured black olives with orange and herbs.
Ingredients
- 2 tablespoons extra virgin olive oil
- Juice from ½ lemon
- ½ teaspoon ground cumin
- 1 large navel orange
- 1 blood orange
- 1 medium fennel bulb, thinly sliced
- Fine sea salt, to taste
- 1 tablespoon fresh mint, roughly chopped
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon fennel fronds, roughly chopped
Preparation
Step 1
In a small bowl, whisk together the olive oil, lemon juice, and cumin.
Step 2
Using a sharp knife, slice off the top and bottom of each orange to reveal the flesh. Stand the orange on one end and cut away the peel and white pith, following the curve of the fruit. Working over a bowl to catch the juice, cut between the membranes to release individual orange segments.
Step 3
Arrange the fennel slices on a serving plate. Place the orange segments on top. Drizzle with the dressing and sprinkle with sea salt.
Step 4
Garnish with chopped fresh mint, parsley, and fennel fronds.
