Citrus Salad With Fennel and Olives Recipe (2024)

Most citrus salads--because they are already acidic--just call for dressing with olive oil and sea salt. I often mellow the shallots or red onion by steeping in red wine vinegar for a bit (15-30 minutes) before adding them to the salad which gives a slight bite of vinegar if that's what you're looking for.

You only reference olive oil...is that the only dressing element or should there be just a hint of vinegar? In a simpler version of the salad, the recipe calls for oil, vinegar, honey, lime and terragon. If you can answer by email it is bouchard.brucebb@gmail.com.

Orange salad is a standard in our household. Try macerating garlic in the olive oil you drizzle to enhance the flavor. Yum.

Just a warning before you substitute or add grapefruit to the salad if you’re offering it to guests: A surprising number of drugs have potentially severe interactions with grapefruit. I learned this when, at a recent brunch gathering at my home, three of the seven guests could not eat the grapefruit course.

I've made this many times now since I first came across the recipe a couple of years ago - it is already a family favorite and a hit, especially in the winter when citrus is at its best. I've never felt the need for the slightest modification on this recipe, which is a rarity for me. The tang, acidity, and sweetness of the citrus is surprisingly nice with the liquorice flavour of the fennel and the saltiness of the olives as well as the richness of the oil.

I suspect that Mr. Tanis likes both variations, and would suggest you choose according to your taste and and what you have readily available.

We added a spread of arugula, left out olives and the oregano. Both beautiful and delicious!

I brought this salad to Sunday dinner to accompany my Dad’s imitable meatballs and pasta. The octogenarians as well as the younger family were immediate fans. If you can I’d suggest a mandoline for slicing the fennel as well as soaking the shallots in cold water after slicing for about ten minutes.

This was soooo good, if I had this every day I’d still want more! Used January cara Cara, blood orange, local mandarin, added small amounts of fennel, mint, chopped arugula, red onion, olives, salt and red pepper. Off to make another batch for today! This time with avocado. Thank you David!

Just had a salad somewhat like this at Pizzalino in San Anselmo, CA. Three kinds of citrus, blood oranges, oranges and grapefruit, sliced over a bed of sliced foir di latte, topped with a few arugula leaves and drizzled with olive oil. Simple and so good. The citrus juice and the olive oil, was a great dressing, fresh and tasty.

This is a huge salad! I’d halve the recipe next time

I made a riff on this but loved the combo of citrus/olive/fennel. A winner in helping me use up fennel from my CSA.

I marinated the shallots in red wine vinegar for several hours. We skipped the grapefruit but I am sure that would be delicious as well. It's very refreshing with a heavy main dish.

Fabulous. I was too tentative with the olives, shallot, and dried herbs, but I know to go all out next time.

This was really delicious and beautiful too. Restaurant quality and easy! I marinated the sliced fennel and onions with the excess citrus juice for a bit prior to assembling. The good quality olive oil and sea salt at the end set it off. Will definitely make for company.

This made a wonderful hot weather lunch with a chunk of crusty bread. all the flavors pop in this salad.

Made as written and loved it. Can't wait to have it with dinner again tomorrow!

I’ve made this twice, the second time a did a quick pickle of the shallot first in apple cider vinegar and water and I found that to be a great adjustment. Made for friends both times and even people who don’t claim to like fennel enjoyed this dish.

Added watermelon radish

We added a dollop of Dijon and were blown away by the vibrancy! Making this for the 3rd time - this time for a crowd - will serve “lightly flavored” grapefruit supremes on the side to accommodate Rx restrictions.

Really delicious salad. I thought it would need some more dressing but it didn’t. Fresh juicy citrus and olive oil is all it needed. I added some radicchio for even more color and a hint of bitter.

This is a wonderful salad, and v impressive because it is unique. I use a mix of the best citrus available, and follow the recipe as written.

So much fun to make, to look at, to eat. Red pepper flakes a perfect contrast with the sweetness. Get SMALL fennels for the best look and ease in eating. I used green and black oil cured olives. Best of both worlds. Such a good recipe for fresh winter citrus.

Delicious and beautiful on the plate. A taste of the sun in the midst of winter. I sliced the fruit very thin and skipped making supremes. Soaked red onion in red wine vinegar to soften the taste a bit.

The 30 minute time estimate is a laugh. Try 2 hours. But delicious and beautiful. Big hit at our dinner part