Shaved Honeydew, Fennel, and Olive SaladGentl & Hyers
Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.
Recipe information
Yield
4 servings
Ingredients
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
2 teaspoons fresh lemon juice
2 tablespoons olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 1/2 pound honeydew melon, rind and seeds removed, shaved on a mandoline
1/2 fennel bulb, shaved on a mandoline, plus 2 tablespoons coarsely chopped fennel fronds
1/4 cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped
Preparation
Step 1
Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
Step 2
Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.
Recipe notes
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