Refreshing Orange, Fennel and Black Olive Salad and How to Supreme an Orange

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Did you know that citrus is actually in season in the winter and not as much in the summer? Since we can’t grow oranges here on the east coast, citrus is never local. However, we should still enjoy this delicious treat. I love this salad – the combination of bitter olives, sweet oranges and anise-flavored fennel offset with the mild astringent bite of the red onions create a fabulous taste that is welcomed in the winter when we need to something refreshing.

Orange, Fennel, Black Olive Salad
Orange, Fennel and Black Olive Salad 

Serves about 4

Ingredients:

  • 3 Navel oranges, peeled clean removing the white pith
  • 1 fennel bulb, sliced thin
  • 1 red onion, sliced thin
  • ½ cup pitted kalamata olives, halved (you can add more if you like)

Directions:

Supreming or Cutting the oranges:

  1. First you want to remove the peel. Slice a piece off of the top (you will want to cut far enough so that the orange is exposed) and bottom.
  2. Set the orange on a stable surface. With a sharp paring knife, slice around the orange to remove the peel and as much of the white pith that you can.
  3. From here, you could either cut the oranges into sections, or you could cut them into rounds. If you choose to cut them into sections, there is a technique to this.
  4. Over a bowl to catch the juices, cut into a section of the orange and you will see a membrane on each side of the orange slice. Carefully cut the slice away from the membrane. Continue to do this all the way around the orange. In the end you will have nice slices and be left with a bunch of membranes. This technique is called supreming. Save this.
  5. Add the orange to another bowl as we want to keep the juice separate from the slices.

Onion, Olives & Fennel:

  1. Fennel: Slice the top off from the bulb and set aside. Peel away the tough outer layers of the fennel. Cut into thin slices and add to the bowl of the oranges.
  2. Toss in the red onion and the black olives.

Dressing:

  • Orange juice from the oranges and the membranes
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon maple syrup

Directions & Plating the Dish: 

  1. In the bowl with the orange juice from slicing the oranges, firmly squeeze the orange membranes to get as much juice as you can.
  2. Whisk in the red wine vinegar, the salt, pepper and olive oil, rosemary and maple syrup.
  3. Toss with the oranges.
  4. Sometimes I add some baby arugula, radicchio or spinach or any other salad greens you like.