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Spanish Charred Fennel, Orange and Olive Salad.

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July 20, 2011


  • 10 small fennel bulbs
  • 6 tablespoons olive oil
  • 4 large oranges, peeled and cut into segments
  • Half cup of fresh orange juice
  • 1 red onion, peeled, halved and thinly sliced
  • One Cup of black olives
  • salt
  • fresh ground black pepper
  • 1/2 cup of fresh mint, roughly chopped
  • 1/2 cup of fresh washed parsley leaves


  • Pre-heat oven to 375
  • Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
  • Place into a well-oiled baking tin - and drizzle over 2 tablespoons olive oil, salt and pepper
  • Roast them for about 40-45 minutes or until tender, caramelized and charred on the edges. (Turn them once or twice during cooking.).
  • Allow them to cool.
  • Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
  • Whisk the remaining oil with the orange juice and season well.
  • Add half of the chopped mint leaves to the vinaigrette, mix well.
  • Pour half the dressing over the orange mixture and gently mix.
  • When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
  • Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
  • Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
  • Great served with barbequed poultry or meats, especially Duck or Lamb.

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