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Le Chaudron recipe
Salade orange fenouil
Orange and fennel salad with feta and olives
⏱ 15 minServes 4Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4large orangesjuicing type, such as Valencia
3fennel bulbs
200 g (7 oz)Kalamata olives
100 g (3½ oz)Greek feta
5 tbspextra-virgin olive oil
2 tbspsherry vinegar
1 tbspacacia honey
1 tbspDijon mustard
1large bunch of fresh mint
1bunch of fresh cilantro
1red onion
100 g (3½ oz)unsalted pistachios
1 tspground cumin
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 large oranges juicing type, such as Valencia
- 3 fennel bulbs
- 200 g (7 oz) Kalamata olives
- 100 g (3½ oz) Greek feta
- 5 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp acacia honey
- 1 tbsp Dijon mustard
- 1 large bunch of fresh mint
- 1 bunch of fresh cilantro
- 1 red onion
- 100 g (3½ oz) unsalted pistachios
- 1 tsp ground cumin
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground 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
- Peel the 4 oranges to the flesh: cut off both ends, then slice away the peel and all the bitter white pith, following the curve of the fruit.
- Cut out the SEGMENTS: hold the peeled orange over a bowl to catch the juice and slice carefully between the membranes to free each skinless segment.
- Prep the 3 fennel bulbs: trim the green fronds, keeping 1/4 for garnish. Remove the tough base and halve the bulbs lengthwise. Slice VERY THINLY on a mandoline (3 mm / ⅛ in) for crunch.
- Soak the sliced fennel 10 minutes in ice water so it's extra CRISP. Drain well and pat dry.
- Peel the red onion and slice VERY THINLY into half-rings. Soak 5 minutes in cold water with a splash of vinegar to tame the bite. Drain well.
- Make the dressing in the small bowl: to the reserved orange juice add the extra-virgin olive oil, sherry vinegar, acacia honey, Dijon mustard, ground cumin, salt and pepper. Whisk hard to emulsify.
- Drain and pit the 200 g (1⅓ cups) Kalamata olives. Coarsely crumble the feta. Roughly chop the 100 g (⅔ cup) unsalted pistachios.
- Finely chop the mint and cilantro, keeping a few whole leaves for garnish. Gently toss together the orange segments, drained fennel, onion, olives, feta, pistachios, herbs and dressing.
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