Fennel Orange Salad with Kalamata Olives and Microgreens
Recipe type: Salad
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
A refreshing winter salad made with crunchy fennel, juicy oranges, and topped with briny olives and shavings of aged cheese.
  • 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.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/01/fennel-orange-salad-kalamata-olives-microgreens.html