Fennel and Fig Salad with Oranges and Olives

AuthorAngela
RatingDifficultyBeginner
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Yields4 Servings
Prep Time15 minsTotal Time15 mins
 ¼ cup sliced almonds
 1 tbsp brown sugar
 2 fennel bulbs
 2 dried figs
 1 orange
 12 kalamata olives
 4 very thin red onion slices
 4 tsp balsamic vinegar
1

Lay out a square of parchment paper large enough to spread out the almonds. Put almonds and brown sugar in a small fry pan. Cook over medium heat, stirring constantly, until brown sugar has melted. Cool on a sheet of parchment paper.

2

Remove fronds from fennel bulb. Cut bulb in half top to bottom. Remove fennel core. Cut fennel very thinly with a knife or a mandalin.

3

Chop figs into 1/4 pieces. Sprinkle lightly with cornstarch as you work to keep fig from sticking, if needed.

4

Peel orange and divide into sections.

5

Very thinly slice 4 slices of red onion.

6

Remove seeds from kalamata olives and slice.

7

To assemble salads: On 4 salad plates layer fennel then oranges, figs, red onion, almonds, and olives. Drizzle each salad with balsamic vinegar.

Ingredients

 ¼ cup sliced almonds
 1 tbsp brown sugar
 2 fennel bulbs
 2 dried figs
 1 orange
 12 kalamata olives
 4 very thin red onion slices
 4 tsp balsamic vinegar

Directions

1

Lay out a square of parchment paper large enough to spread out the almonds. Put almonds and brown sugar in a small fry pan. Cook over medium heat, stirring constantly, until brown sugar has melted. Cool on a sheet of parchment paper.

2

Remove fronds from fennel bulb. Cut bulb in half top to bottom. Remove fennel core. Cut fennel very thinly with a knife or a mandalin.

3

Chop figs into 1/4 pieces. Sprinkle lightly with cornstarch as you work to keep fig from sticking, if needed.

4

Peel orange and divide into sections.

5

Very thinly slice 4 slices of red onion.

6

Remove seeds from kalamata olives and slice.

7

To assemble salads: On 4 salad plates layer fennel then oranges, figs, red onion, almonds, and olives. Drizzle each salad with balsamic vinegar.

Fennel and Fig Salad with Oranges and Olives

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