Fennel, Orange & Olive Salad with Toasted Breadcrumbs

Name: Fennel, Orange & Olive Salad with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2
Ingredients: 1 large fennel bulb; 2 navel oranges; ¼ small red onion; ¼ cup sliced kalamata olives; 1 teaspoon fresh thyme; ¼ cup pecans; ¼ cup panko breadcrumbs; 2 teaspoons Zucchi Orange EVOO; 1 teaspoon fresh thyme; 1/4 teaspoon salt; 1½ tablespoons Zucchi Orange EVOO; 1½ tablespoons fresh orange juice; to taste salt and pepper

Olives and oranges make for an unusual yet delicious pairing. Inspired by the flavors of Sicily, this salad is best prepared in the winter when citrus fruits are at their prime.

COOK TIME	5 minutes
PREP TIME	10 minutes

SKILL LEVEL	Easy
SERVES	2

We recommend…

ORANGE FLAVORED EXTRA VIRGIN OLIVE OIL

Enriched with candied orange peel and bursting with bright and zesty flavors.

INGREDIENTS

For the salad:

1 / large fennel bulb
2 / navel oranges
¼ / small red onion
¼ cup / sliced kalamata olives
1 teaspoon / fresh thyme

For the breadcrumbs:

¼ cup / pecans
¼ cup / panko breadcrumbs
2 teaspoons / Zucchi Orange EVOO
1 teaspoon / fresh thyme
1/4 teaspoon / salt

For the dressing:

1½ tablespoons / Zucchi Orange EVOO
1½ tablespoons / fresh orange juice
to taste / salt and pepper

INSTRUCTIONS

First, prepare the breadcrumbs. Combine all the ingredients for the breadcrumbs in a small food processor and pulse a few times until the pecans and breadcrumbs are all the same size. In a medium-sized pan, toast the breadcrumbs on medium heat stirring occasionally for about 5-7 minutes until golden and toasted. Make sure that the breadcrumbs don’t burn.
While the breadcrumbs are getting toasted, prepare the ingredients for the salad. Chop off the tops of the fennel bulb and the bottom part. Thinly slice the fennel. Peel the oranges, make sure to remove as much white part as possible. Using a very sharp knife cut out the orange slices from between the membranes. Save the part with the membranes for the dressing. Very thinly slice the red onion.
For the dressing, In a medium bowl or a small jar, combine Zucchi Orange Flavored EVOO, and orange juice. You can use the saved membranes and cores from the oranges to get fresh orange juice. Add salt and pepper to taste.
To assemble the salad, combine the fennel, orange filets, sliced onion, and kalamata olives in a bowl. Add the dressing and mix. Top with the breadcrumbs.