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Fennel-Orange Salad with Harissa and Yogurt

Fennel-Orange Salad with Harissa and Yogurt

By Courtney HillApril 13, 2020

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

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.

Tip

Don’t slice the fennel paper-thin. Aim for slices between ⅛ to ¼ inch thick. This salad is all about texture. By rubbing the fennel with salt and lemon, the thicker slices will become pleasingly crisp-tender. Fennel sliced too thin will wilt and become soggy.

Ingredients
  • 2

    medium fennel bulbs, trimmed, halved lengthwise, cored and thinly sliced crosswise

  • 2

    tablespoons lemon juice

  • Kosher salt

  • 1

    navel orange

  • ¼

    cup extra-virgin olive oil

  • 2

    tablespoons harissa paste, plus more as needed

  • ½

    teaspoon white sugar

  • 1

    sweet mini pepper (see note), stemmed, sliced into thin rings

  • ½

    cup pitted olives, roughly chopped

  • ⅓

    cup roasted almonds, roughly chopped

  • ⅓

    cup whole-milk Greek yogurt

  • ¼

    cup lightly packed fresh mint, torn if large

Step 1

In a large bowl, toss the fennel, lemon juice and 3/4 teaspoons salt, gently rubbing the salt into the fennel. Set aside for 30 minutes.

Step 2

Meanwhile, grate the zest from the orange (about 1 tablespoon); set aside. Slice ½ inch off the top and bottom of the orange.

Stand the orange on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Halve the orange from top to bottom, then slice each half into ¼-inch-thick half-rounds.

Step 3

After the fennel has rested for 30 minutes, add the orange zest, oil, harissa and sugar; toss to combine. Add the orange slices, pepper rings, olives and almonds, then toss again. Taste and season with salt and harissa.

Step 4

Dollop the yogurt onto the center of a platter, spreading it in an even layer. Using a slotted spoon, mound the salad on top of the yogurt. Sprinkle with mint.

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