Fennel, orange and black olive slaw

I first tasted this slaw during a trip to Bologna several years ago, and it quickly became one of my favourite side dishes. A perfect accompaniment to fish, chicken or red meat, it works just as well without the olives.


  • 1 bulb fennel
  • 3 inches white leek
  • 1 orange
  • 20-ish pitted black olives (I prefer Crespo)
  • Small bunch of parsley
  • 3 tbsp extra virgin olive oil
  • Salt and pepper


  1. Slice the fennel and leek against the grain using a sharp knife, mandolin or food processor, and place in a large bowl with the olive oil.
  2. Peel the orange, cut into each segment across the outer membrane, turn it inside out and pull out the orange filling. Place it in the bowl with the fennel.
  3. Take a small segment of the peel and slice very finely and add to the slaw.
  4. Using scissors, chop your pitted olives into thin hoops.
  5. Snip the parsley into the bowl add some salt and pepper to taste and toss everything together.
  6. Serve.

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