Moroccan · Salads & Sides
Shaved Fennel & Orange Salad
A bright, palate-cleansing salad from Essaouira's coastal tables, where sweet oranges and crisp raw fennel are sliced paper-thin and dressed simply with olive oil, lemon and a few black olives — a refreshing counterpoint to a rich fish tagine.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 fennel bulbs, very thinly sliced
- 3 oranges, peeled and segmented
- A handful black olives
- 3 tbsp olive oil
- Juice of 1/2 lemon
- A pinch of ground cinnamon (optional)
- Salt and pepper
Method
- 1
Prep the fennel
Trim the fennel bulbs and slice as thinly as possible, ideally with a mandoline, keeping a few fronds for garnish.
- 2
Segment the oranges
Peel the oranges fully, removing the white pith, and cut into segments over a bowl to catch the juice.
- 3
Combine
Toss the shaved fennel and orange segments together with the olives.
- 4
Dress
Whisk the reserved orange juice with the olive oil, lemon juice, cinnamon if using, salt and pepper, then pour over the salad.
- 5
Serve
Toss gently, scatter with the reserved fennel fronds, and serve immediately while crisp.
Chef's tips
- Slice the fennel as thin as possible — thick slices lose the delicate, crisp quality that makes this salad work.
- Catch the orange juice as you segment the fruit and use it in the dressing so nothing is wasted.
- Dress just before serving; fennel and orange both release liquid that can water down the salad if left too long.
Frequently asked questions
What does this salad pair well with?
Its bright, clean flavour is an excellent match for rich fish tagines and grilled seafood, cutting through the oil and spice.
Can I add other ingredients?
Thin red onion, a few dates or toasted almonds are common, welcome additions if you want more sweetness or crunch.