Orange and Fennel Salad

By
Orly Ziv

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
  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.