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Le Chaudron recipe
Salade fenouil orange olives
Fennel, orange and olive salad
⏱ 15 minServes 2Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1fennel bulb
2oranges
60 g (2 oz)Kalamata olives
1/4red onion
2 tbspolive oil
1 tbspcider vinegar
1 pinchfleur de sel and pepper
- 1 fennel bulb
- 2 oranges
- 60 g (2 oz) Kalamata olives
- 1/4 red onion
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 pinch fleur de sel and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the base and outer layers of the fennel, keeping the green fronds for garnish.
- Halve the bulb lengthwise, remove the tough core and slice very thinly on a mandoline (1–2 mm / 1/16 in).
- Soak the sliced fennel in ice water for 5 minutes to crisp it.
- Peel the oranges with a knife, cutting away the peel and pith.
- Cut out the segments between the membranes over a bowl to catch the juice.
- Slice the red onion very thinly. Drain the fennel and pat dry.
- In a large serving dish, combine the fennel, orange segments, olives and onion.
- Dress generously with extra-virgin olive oil, the vinegar, salt and pepper. Let stand for 10 minutes before serving.
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