Sweet. Salty. Spicy. Fresh. Crunchy. Chewy. Citrus-y. Yummy.
This salad is like a mix of so many flavors and it’s so interesting. I liked this salad because even though it seems really simple, there is a lot going on with each bite. But for some reason, it didn’t agree with my sensitive little tummy. Fennel (the bulb and the leaves), oranges, lemon juice and olives/olive oil are all Low FODMAP. It could have been the heat of the hot paprika. My poor little tummy… I love spicy food but it does not sit well with me…
It’s crazy because if you eat fennel bulb raw, it has a pretty strong licorice-like flavor, but once it’s covered in lemon juice and mixed with everything else, it takes on a more neutral taste.
Would I make this salad again? Nahhh. I am still working my way through cooking/baking/assembling at least one recipe out of each of the 50+ hoard of cookbooks, so I gave this salad a whirl. It was fun to make, but it gave me a tummy ache and it also wasn’t that satisfying. So for those reasons, I’m out.
This recipe comes to us from Vegan Eats World by Terry Hope Romero. I’m definitely going to try out more recipes from this book, because Terry is really creative with the blending of flavors and bringing exciting cuisines from around the world to your humble kitchen.
ALSO I figured that a fresh salad would be great to make now that the weather is warming and some of the earliest flowers and tree buds are blooming. <3
orange and olive fennel salad
from Vegan Eats World by Terry Hope Romero
serves 4 side salads
– 1 pound fennel (~ 1 large bulb)
– 1 Tbsp lemon juice
– 2 tsp finely minced preserved lemon OR 1/2 tsp freshly grated lemon zest
– 1 large navel orange
– 1/2 cup sliced & pitted black Kalamata olives
– 1/2 tsp hot paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 2 tsp extra virgin olive oil for drizzling
– Thinly slice the fennel bulb in translucent shreds (either with a mandolin or carefully with a knife).
– Put the fennel in a mixing bowl and toss with lemon juice and preserved lemon or lemon zest.
– Peel the orange and slice into as thin of rounds as possible.
– Spread the fennel on a platter. Arrange the orange slices on top. Top with the sliced olives. Sprinkle with paprika, sea salt, black pepper and olive oil.
– Enjoy 🙂