Shaved Fennel and Blood Orange Salad with Green Olive Gremolata
This salad is a showstopper of color, texture, and Mediterranean brightness. Thinly shaved fennel delivers a sweet, crisp bite that pairs beautifully with juicy blood orange segments. A punchy green olive gremolata — made with herbs, lemon, garlic, and briny olives — brings it all together with savory vibrance. It’s light, fresh, and perfect as a starter, side, or part of a mezze spread.
⏱ Time Breakdown
Prep Time: 20 minutes
Assembly Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Salad:
1 large fennel bulb, fronds reserved, shaved very thin (preferably on a mandoline)
2–3 blood oranges, peeled and segmented
1 small shallot, very thinly sliced (optional)
Salt and freshly ground black pepper, to taste
For the Green Olive Gremolata:
½ cup green olives (such as Castelvetrano), pitted and finely chopped
1 small garlic clove, minced
1 tbsp lemon zest (about 1 lemon)
1½ tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint or basil (optional), finely chopped
3 tbsp extra virgin olive oil
Pinch of red pepper flakes (optional)
Instructions
Step 1: Prepare the Gremolata
1. In a small bowl, combine the chopped olives, garlic, lemon zest, lemon juice, parsley, and mint or basil (if using).
2. Add olive oil and red pepper flakes. Mix well and let sit at room temperature while you prepare the salad.
Step 2: Shave the Fennel
1. Trim the fennel bulb, reserving some of the delicate fronds for garnish.
2. Shave the fennel as thinly as possible using a mandoline or sharp knife.
3. If using shallots, slice them thinly as well.
Step 3: Segment the Blood Oranges
1. Use a sharp knife to peel the oranges, removing all white pith.
2. Slice into segments or rounds, collecting any juice that escapes.
Step 4: Assemble the Salad
1. In a shallow serving bowl or platter, arrange the fennel slices and orange segments.
2. Spoon the olive gremolata over the top.
3. Drizzle with any reserved orange juice and a touch of extra olive oil if desired.
4. Garnish with fennel fronds and a pinch of sea salt and pepper.
Notes
Blood oranges can be substituted with Cara Cara or naval oranges if out of season.
Use Castelvetrano olives for a buttery, mild olive flavor that won’t overpower the dish.
The gremolata can be made up to a day in advance and kept chilled.
Tips
Toss fennel slices in a little lemon juice immediately after slicing to keep them from browning.
Serve with grilled fish or crusty bread for a complete meal.
For extra crunch, sprinkle with toasted almonds or pistachios.
❓ Frequently asked questions FAQ
Q: Can I make this salad ahead?
A: Yes! Prep the fennel and oranges ahead, and store separately. Assemble just before serving for best texture.
Q: What if I don’t have a mandoline?
A: Use a very sharp knife and slice as thinly as possible.
Q: Is there a substitute for green olives?
A: Yes — you can use capers or mild black olives, but green olives give the best contrast.
Q: Can this be made vegan and gluten-free?
A: It already is!
Nutritional Information
Calories: 170
Fat: 14g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g
Sugar: 7g
Sodium: 300mg