Fennel and Orange Salad with Olives
Fennel and Orange Salad with Olives, with measured ingredients and a clear cooking method. Serve with Witbier for a relaxed ProjectBeer table.
side · Serves 4
Fennel and Orange Salad with Olives
Bring fennel and orange salad with olives to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Witbier when the food is ready.
Ingredients
Serves 4
2 fennel bulbs
3 oranges
80 g black olives, pitted
2 tbsp olive oil
1 tbsp lemon juice
15 g mint
1/4 tsp black pepper
Instructions
Trim fennel, reserving fronds, and slice bulbs very thinly.
Remove peel and pith from oranges over a bowl to catch juice, then slice flesh into rounds.
Whisk oil, 2 tbsp collected juice, lemon juice and pepper and toss through fennel.
Arrange oranges, fennel and olives on a platter and scatter with mint and fronds. Serve immediately.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Witbier. Citrus peel and coriander notes echo fresh herbs and lemon, while soft wheat character avoids overwhelming the food. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.