Moroccan · Salad
Sephardic Fennel & Orange Shabbat Salad
A crisp, refreshing salad from the Moroccan Jewish table, where shaved fennel and sweet orange are dressed simply with olive oil, lemon and a scatter of olives. Bright and palate-cleansing, it's a classic Shabbat starter that cuts through the richness of the slow-cooked mains.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 fennel bulbs, very thinly shaved
- 3 oranges, peeled and sliced
- 1 handful black olives
- 1/2 red onion, thinly sliced
- 4 tbsp olive oil
- Juice of 1 lemon
- 1 tsp orange-flower water (optional)
- 1 tbsp chopped fennel fronds
- Salt and pepper
Method
- 1
Shave fennel
Shave the fennel wafer-thin on a mandoline and crisp it in iced water for 10 minutes.
- 2
Slice oranges
Peel the oranges and slice into rounds, catching any juice.
- 3
Make dressing
Whisk the olive oil, lemon juice, orange-flower water if using, salt and pepper.
- 4
Assemble
Drain the fennel and layer it with the orange, onion and olives.
- 5
Dress
Spoon over the dressing and scatter with fennel fronds.
- 6
Serve
Serve chilled as a starter or alongside fish and slow-cooked mains.
Chef's tips
- Crisping the shaved fennel in iced water gives it a lovely crunch.
- A whisper of orange-flower water makes it feel festive; don't overdo it.
- Use juicy, sweet oranges — blood oranges are stunning in winter.
Frequently asked questions
Why fennel and orange for Shabbat?
Light, raw, make-ahead salads suit the Sabbath, when cooking is limited. Fennel and orange are refreshing foils to the heavy braises of the meal.
Can I make it ahead?
Prep the components ahead and dress just before serving so the fennel stays crisp and the orange doesn't weep.