Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
medium fennel bulbs, trimmed, halved lengthwise, cored and thinly sliced crosswise
tablespoons lemon juice
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial