Fennel, Orange, & Olive Salad With A Warm Fennel Dressing

1. 1

   Trim the fennel bulb, by cutting off the stem and any bruised leaves. Cut in half through the root end and remove the core. Using a mandoline, or by hand, slice the fennel very thinly.

2. 2

   In a medium-size saute pan, heat the olive oil until it shimmers. Add the fennel and saute until translucent (avoid browning it). Remove from heat and set aside.

3. 3

   In a small saute pan, add the olive oil, fennel seeds, thyme springs, and olives and warm over low flame for approximately 15 minutes so that all the flavors meld and the fennel seeds and olives soften. Remove from heat and discard the woody part of the thyme sprigs.

4. 4

   Cut both ends off the oranges to create flat surfaces. Stand each orange on its end and cut off the peel, starting at the top of the orange and slicing down the side while following the curve of the orange. After all the peel is removed, trim off any remaining pith. Cut the orange crosswise in 1/4 inch slices.

5. 5

   To plate the salad, place half the sauteed fennel on each plate. Arrange the orange slices on top. Spoon the warm fennel dressing and olives over the oranges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.