Orange Salad with Olives and Fennel

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

1 tuber / n fennel, cleaned, cut into wafer-thin fans
0.5 ½ lemon (s), juice from it
salt and pepper
4 tablespoon olive oil
3 oranges, filleted, cut into pieces
1 pomegranate
120 g olives, black, without seeds, sliced
0.5 ½ bunch mint, finely chopped

Instructions

Mix the lemon juice with salt, pepper and olive oil. Put the orange fillets and the leaked orange juice as well as the fennel slices in the marinade. Let it steep in the refrigerator for at least 30 minutes.
Mix in the pomegranate seeds and olives. Just before serving, add the mint and mix.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.