Orange and Fennel Salad

Orly Ziv
orange and fennel salad
Photo: Katherine Martinelli

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.

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)
  1. Peel the oranges and trim away any remaining white pith. Chop into bite-sized pieces.
  2. Put the oranges, olives, red onion, fennel, basil and/or mint in a bowl and toss gently to combine.
  3. In a separate bowl, whisk together the olive oil, lemon juice, and silan.
  4. Drizzle over the salad and toss to thoroughly coat. Serve immediately.

Reprinted with permission from Cook in Israel: Home Cooking Inspiration by Orly Ziv.