Algerian-Style Fennel, Orange, and Olive Salad
A crisp North African salad of citrus and salty olives
Why This Recipe Works
The key to this light North African salad is slicing the fennel as thinly as possible to create a delicate, crisp texture. Using high-quality oil-cured olives provides a salty punch that perfectly balances the sweetness of the citrus.
Instructions
Slice the fennel bulbs as thin as possible—this keeps the texture light and crisp rather than chewy.
Combine the orange pieces, fennel, olives, and mint in a large bowl.
Whisk the lemon juice, salt, pepper, and olive oil together in a small bowl until emulsified, then pour the dressing over the salad.
Toss gently so the ingredients are evenly coated but the delicate orange segments stay intact.
Serve immediately while the fennel is at its crunchiest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
What substitutions can I make?
- blood oranges: 3 navel oranges, tangelos, or Cara Caras
