Combining fruits and vegetables in salads is very Israeli. Oranges, in particular, are identified with Israel and this recipe pairs them with fennel for an unusual flavor combo. A variation of this combination also exists in Moroccan and Greek cuisine.
Ingredients
2 oranges
½ cup Kalamata or oil-cured black olives, pitted and coarsely chopped
1 small red onion, thinly sliced
1-2 fennel bulbs, sliced
½ cup fresh basil and/or mint leaves, torn
2 tablespoons olive oil
2-3 tablespoons lemon juice
2 tablespoons silan (date honey)
Directions
- Peel the oranges and trim away any remaining white pith. Chop into bite-sized pieces.
- Put the oranges, olives, red onion, fennel, basil and/or mint in a bowl and toss gently to combine.
- In a separate bowl, whisk together the olive oil, lemon juice, and silan.
- Drizzle over the salad and toss to thoroughly coat. Serve immediately.
Reprinted with permission from Cook in Israel: Home Cooking Inspiration by Orly Ziv.
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Serving Size
servings
