Fennel Salad with Oil Cured Olives & Orange Zest

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using the Braun’s MultiQuick 7 Hand blender with its whisk and food processor attachments.


  • 450 g fennel bulbs
  • 1 tsp orange zest
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 2 large oranges
  • 12 oil-cured olives, pitted and cut in half
  • 110 g micro-greens or baby arugula
  • Salt and pepper, to taste

  1. Cut fennel bulb into pieces to fit into the feed tube of the Braun MultiQuick 7 Hand blender with the food processor attachment.  Place the slicing accessory into the bowl of the food processor and slice the fennel. Pour into a bowl.
  2. Add the olives and 1 tsp orange zest.
  3. In the beaker attachment, add the mustard, vinegar and about 3 tbsp orange juice from half of an orange. Gradually whisk, on a low speed, the olive oil using the Braun MultiQuick 7 Hand blender with the whisk attachment.  Pour dressing over the fennel mixture.
  4. Cut sections from the remaining 1 ½ oranges. Add to the dressed fennel along with olives. Stir in micro greens or baby arugula, season to taste with salt and pepper and serve immediately. 

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