Orange, Olive, Fennel, Walnut Salad

Never fear a boring salad even during the dead of winter. Feathery mixed greens come alive with this melody of Mediterranean-like fresh flavors. A sunny delight beams from peak harvest oranges. Go beyond ordinary thick skinned navel oranges. Indulge your senses with the reddish Cara Cara’s juicer pulp and spicy aroma.

Fresh thinly sliced fennel has a hint of licorice and a crisp snap. A few toasted walnuts contribute a buttery crunch with energizing protein. Good quality black olives add a contrasting salty taste.

Seal the deal with a light-handed drizzle of olive oil and a pinch of salt. Buy the best produce and ingredients that you can find and afford. Delicate textures and flavors will not mask a wilted leaf or blemish.

Orange, Olive, Fennel, Walnut Salad

Orange, Olive, Walnut Salad


3 cups mixed greens, washed and dried
2 oranges
¼ cup thinly sliced fennel
¼ cup black olives
¼ cup walnut pieces, toasted
3 tablespoons olive oil, best table quality


Arrange mixed greens on two plates. Peel and section oranges, and place on top of greens. Top with fennel, black olives and walnuts. Drizzle a touch of olive oil over the salads and finish with a whisper of salt. Serve immediately.





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