Orange, fennel and Picholine olive salad with crushed fennel from Le Brin d’Olivier & an oriental-style vinaigrette

See the recipe

A dish for

4 food lovers

Preparation time

15 minutes

Recipe development and photography:

Eva Tinghino

www.douce-addiction.fr

Ingrédients

5 oranges
A small red onion
Picholine olives, chopped, with Le Brin d’Olivier fennel
A few fresh mint leaves (Provence variety) from Le Brin d’Olivier
A few fresh mint leaves
Fleur de sel

For the oriental-style dressing: :

The juice of ½ a lemon
A dash of olive oil
1 tsp cumin
½ tsp cinnamon
1 tsp dried oregano

Preparation

Step 1

Prepare the dressing by mixing all the ingredients together. Whisk with a fork until the mixture is completely smooth. Set aside at room temperature.

Step 2

Peel the oranges, removing all the white pith, then slice them thinly. Peel the onion and chop it finely. Finely chop the fennel (bulb and stalks).

Step 3

Arrange the orange slices on a serving dish, alternating them with the fennel slices. Add the red onion rings, the finely chopped fennel stalks and a few mint leaves. Scatter over some Picholine olives, broken up with the fennel, and season with fleur de sel. You can also add the fennel fronds.