Fennel-Orange Salad with Harissa and Yogurt | Christopher Kimball’s Milk Street

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Almonds, olives and mint add briny pops of fresh flavor to a fennel salad

Fennel-Orange Salad with Harissa and Yogurt

Appears in May-June 2020

45 minutes 25 minutes active

Fennel-Orange Salad with Harissa and Yogurt

This recipe, our adaptation of a salad from Coal Office restaurant in London, is a crisp, creamy update of the classic North African pairing of fennel, orange and olives. Harissa adds spice; Greek yogurt is a cooling counterpoint. And with roasted almonds and mint, the salad covers the full spectrum of taste and texture. Use your olive of choice—we tried several different varieties and liked them all. Sweet mini peppers are sold in bags in grocery stores everywhere; if you prefer a spicier salad, use a jalapeño chili instead.

4

Servings

Tip

Don’t slice the fennel paper-thin. Aim for slices between ⅛ to ¼ inch thick. This salad is all about texture. By rubbing the fennel with salt and lemon, the thicker slices will become pleasingly crisp-tender. Fennel sliced too thin will wilt and become soggy.

45 minutes

25 minutes active

Ingredients

  • 2

    medium fennel bulbs, trimmed, halved lengthwise, cored and thinly sliced crosswise

  • 2

    tablespoons lemon juice

Directions

  1. 01
    In a large bowl, toss the fennel, lemon juice and 1½ teaspoons salt, gently rubbing the salt into the fennel. Set aside for 30 minutes.

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