Fennel Orange Salad with Kalamata Olives and Microgreens

I sit down to write a little something about the recipes I post and sometimes I just don’t know what to say.  How many times can I tell you how much I love fennel and orange together?  Or how much I adore salad?  Or how much I love fennel orange salad? Or how blasted cold it’s been and how much snow has fallen and how much I am longing for spring to arrive?

I could tell you all of those things, or I could just say this:  Make this salad.  It’s incredibly delicious.  It’s sweet and salty and fresh.  And you’ll love it. I could also let the pictures speak for themselves…

The crunchy fennel pairs perfectly with the sweet, juicy oranges, which are complimented by the saltiness of the olives and Parmigiano-Reggiano. Be sure to save some of the fennel fronds to use as a garish. The microgreens add another fresh element that is also very nutritious.
Fennel Orange Salad with Kalamata Olives and Microgreens
Prep time
Total time
A refreshing winter salad made with crunchy fennel, juicy oranges, and topped with briny olives and shavings of aged cheese.
Recipe type: Salad
Cuisine: Italian
Serves: 4
  • 1 fennel bulb (about 6 oz.), some fronds reserved, very thinly sliced and tossed with a little fresh lemon juice
  • 2 medium oranges, peel removed and cut into thin slices crosswise
  • ¼ cup pitted kalamata olives, sliced
  • 1 oz. Parmigiano-Reggiano shavings (use a vegetable peeler)
  • big pinch coarse salt (I used sel gris)
  • small handful microgreens
  • really good olive oil, for drizzling
  • lemon juice, for drizzling
  1. Arrange ¼ of the sliced fennel on each of four plates along with ¼ of the orange slices and kalamata olives. Sprinkle with a tiny pinch of the coarse sea salt, a few fennel fronds and microgreens. Drizzle with a little of the olive oil and lemon juice. Serve immediately.
If you think this looks good, you might be interested in a few other tasty salads…
Winter Citrus Salad with Goat Cheese from Flourishing Foodie

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