Fennel-Orange Salad with Harissa and Yogurt

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. Use your olive of choice—we tried several 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, toss the fennel, lemon juice and ¾ teaspoon salt, gently rubbing the salt into the fennel. Set aside for 30 minutes.

Step 2

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

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

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, then serve.

Step 5

Don’t slice the fennel paper-thin. Aim for slices between ⅛ to ¼ inch thick. This salad is all about contrasting textures. 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.