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Shaved fennel with orange and olives: a bright, anise-scented salad for fish days and heavy tagines.

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.