The Flavor of Spain Newsletter
Get Free Recipes, Coupons
and Exclusive Offers by Email
We never give out your email.  

Featured Products:
Andalusian Style Marcona Almonds - Small Pack - AL006
Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Size: 8.8oz/250g
Origin: Murcia, Spain
AL006       $16.95
Details - Andalusian Style Marcona Almonds - Small Pack - AL006

Recipe - Ensalada de Naranja y Hinojo (Orange and Fennel Salad with Slivered Marcona Almonds)

    For the Salad:
  • 1/2 cup Slivered Almonds
  • 1 large Fennel bulb
  • 3 large Navel Oranges
  • 20 Kalamata Olives pitted/halved
    For the Dressing:
  • 1 Large Shallot, chopped
  • 1 Orange, zested then juiced
  • 1 tablespoon Cava Vinegar
  • 1 Teaspoon Sherry vinegar
  • 6 Tablespoons Extra Virgin Olive Oil
  • Salt & Pepper to taste
Prep Time/ Cook Time

10 minutes preparation

    Prepare The Dressing: Zest one orange and combine zest with the juice of the orange, chopped shallot, both vinegars, as well as the salt and pepper. While Wisking the above ingredients, slowly drizzle in the Extra Virgin Olive Oil.
    Prepare the Salad: Slice bottom off fennel bulb and discard the tough outer leaves. Quarter the bulb and then thinly slice. Cut both ends off the oranges so you can see the flesh. Set the cut ends flat on cutting board and slice off the rind with several downward sawing strokes, including removing white pith, work your way around the orange. Cut peeled orange into thin rounds. Toss the sliced fennel and orange disks with 4 tablespoons of dressing and add the slivered almonds and olives. Serve and enjoy!

Buy everything that you need for this recipe with one click:

Add With One Click: Almonds, Vinegar, and Olive Oil

Buy individual products that you'll need to make this recipe: