Fennel and orange are magical together. Toss in some fresh spinach, feta and olives. You’re set. If you’re not a huge fan of raw fennel, no matter. Add half of a bulb instead of a whole one and increase the amount of spinach. Either way is a winning combination.
- ¼ cup extra virgin olive oil
- 1½ tablespoons white-wine vinegar
- Salt and freshly ground pepper
- One bulb fennel
- ½ bunch spinach, rinsed
- One handful parsley, chopped
- ¼ cup thinly sliced red onion
- 2 oranges
- ¼ cup kalamata olives, torn in half
- 1 ounce feta cheese, cut into small cubes
- Whisk together oil, vinegar and salt and pepper to taste in a small bowl.
- Remove fennel fronds. Shave the fennel bulb very thinly with a mandolin slicer or sharp knife. Tear spinach leaves in half. Place fennel, spinach, parsley and onions in a salad bowl. Add some chopped fronds.
- Cut peel off oranges, being careful to capture any juice in the dressing bowl. Squeeze juice from orange peels into dressing. Cut orange into circles, crosswise. Separate segments and place into salad bowl. Toss with dressing. Add olives and feta cheese on top before serving.