Description
Provence-inspired orange salad brings Mediterranean zest to your table. Crisp citrus, delicate herbs, and smooth olive oil dance together, creating a refreshing side dish that transports you to Southern French landscapes.
Ingredients
Scale
Fruits:
- 3 seedless oranges, such as Cara Cara or navel
- 3 blood oranges
Vegetables and Herbs:
- ½ small red onion
- ½ fennel bulb, top and core removed
- 1 ½ tablespoons (22.5 milliliters) julienned fresh mint leaves
- 1 ½ tablespoons (22.5 milliliters) julienned fresh basil leaves
Olives, Oil, and Seasonings:
- 10 large green olives, such as picholine or Castelvetrano, pitted
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- Fleur de sel or sea salt, for serving
Instructions
- Thinly slice the red onion into delicate half-moons, submerging them in ice water for 15 minutes to mellow their sharp bite. Drain thoroughly and set aside to crisp.
- Using a serrated knife, trim both ends of the oranges. Standing each fruit upright, carefully remove the peel and white pith by slicing downward. Cut the oranges into ⅓-inch (0.8 centimeters) rounds, discarding any seeds. Artfully arrange the orange slices on a serving platter, allowing their natural juices to pool.
- Prepare the fennel by slicing it paper-thin, either with a sharp knife or a mandoline. Distribute the translucent fennel layers evenly across the orange base.
- Scatter the drained red onion pieces, scatter briny olives, and sprinkle fresh mint and basil leaves over the salad, creating a vibrant mosaic of colors and textures.
- Drizzle extra virgin olive oil generously, seasoning with kosher salt and freshly ground black pepper. Gently toss the ingredients to ensure even distribution of flavors.
- Allow the salad to rest at ambient temperature for 10-15 minutes, letting the ingredients meld and develop a harmonious taste profile. Finish with a delicate dusting of fleur de sel just before serving.
Notes
- Rescue bland ingredients by soaking raw onions in ice water, transforming their sharp bite into a mellow, pleasant crunch that complements the salad’s delicate flavors.
- Chop herbs moments before mixing to capture their most vibrant essential oils, ensuring each bite bursts with fresh, aromatic Mediterranean-inspired notes.
- Slice fennel paper-thin using a mandoline, creating translucent ribbons that melt seamlessly into the salad’s texture without overwhelming other delicate components.
- Meticulously remove every trace of bitter white pith from oranges, revealing pure, juicy segments that add sweet brightness and stunning visual appeal.
- Let the salad rest at room temperature for 15-20 minutes before serving, allowing ingredients to harmonize and develop a complex, interconnected flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (113g)
- Calories: 79
- Sugar: 9.5g
- Sodium: 84mg
- Fat: 2.9g
- Saturated Fat: 0.4g
- Carbohydrates: 14g
- Fiber: 2.9g
- Protein: 1.1g
- Cholesterol: 0mg