Home Cook Together. Celebrate Life.

MoroccanAuthentic Cuisine

Fennel Salad

Serves 4 Salad vegetarian, Salads

Fennel Salad

This fennel salad is a vibrant staple on Moroccan tables, offering a refreshing contrast to the heartier dishes like tagines. It's particularly cherished on days when fish takes the spotlight, creating a light yet flavor-packed companion to the main course. Shaved fennel, with its crisp texture and subtle anise aroma, shines as the star ingredient.

The dish balances the sweetness of juicy orange segments with the briny punch of olives, all tied together with a drizzle of olive oil and a squeeze of lemon juice. Each bite is a play of textures and flavors—crisp, juicy, tangy, and salty—making it an invigorating start or complement to a Moroccan meal.

Ingredients

  • 2fennel bulbs, thinly sliced
  • 2oranges, segmented
  • 12olives
  • 3 tbspolive oil
  • 1 tbsplemon juice
  • pinchsalt

Method

  1. Begin by preparing the fennel bulbs. Trim the stalks and fronds, then cut the bulbs in half lengthwise. Using a sharp knife or a mandoline, thinly slice the fennel into delicate slivers. This will ensure the fennel remains crisp and absorbs the dressing evenly.
  2. Next, segment the oranges. Use a sharp knife to cut off the top and bottom of each orange, then slice away the peel and pith, following the curve of the fruit. Carefully cut between the membranes to release the segments, ensuring no pith remains. This will add a burst of citrus flavor to the salad.
  3. In a large mixing bowl, combine the sliced fennel, orange segments, and 12 olives. The olives should be whole or halved, depending on your preference. This combination will create a balance of sweet, salty, and anise flavors.
  4. Drizzle 3 tablespoons of olive oil and 1 tablespoon of lemon juice over the salad. Add a pinch of salt to enhance the flavors. Gently toss everything together using your hands or salad tongs, ensuring the fennel is evenly coated with the dressing.
  5. Taste the salad and adjust the seasoning if necessary. The fennel should be crisp, and the dressing should lightly coat each ingredient without overwhelming the natural flavors.
  6. Serve the salad immediately to maintain the fennel's crisp texture. This bright, anise-scented salad pairs beautifully with fish dishes or as a refreshing contrast to rich tagines.
Cover of Authentic Moroccan Cuisine Preview the cookbookBrowse the dishes inside
From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Moroccan cuisine