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Le Chaudron recipe
Salade de fenouil, orange et olives
Fennel, orange and olive salad
⏱ 20 minServes 4Easy170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2fennel bulbs
2oranges
60 g (2 oz)black olives
3 tbspolive oil
1 tbsplemon juice
a few mint leaves
1 pinchpepper
- 2 fennel bulbs
- 2 oranges
- 60 g (2 oz) black olives
- 3 tbsp olive oil
- 1 tbsp lemon juice
- a few mint leaves
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove the tough parts of the fennel and slice very thinly on the mandoline.
- Peel the oranges with a knife, removing all the pith, then cut out the segments, catching the juice.
- Put the fennel in a large bowl and add the orange segments and pitted black olives.
- Make the dressing by whisking the olive oil, lemon juice, reserved orange juice and a pinch of salt.
- Pour the dressing over, toss gently, add a little pepper and adjust the seasoning to taste.
- Sprinkle with shredded mint and chill 10 min before serving.
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