Maison Mirabeau WinesProvencal RecipesSaladTaste

Citrus Salad with Orange, Fennel, Olive and Capers

In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu that she created for us in Cotignac. The combination of orange, fennel, olives and capers adds sweet-salty flavours to this pretty salad. You do not want the fennel to discolour so plan to make the dish just before serving.

Citrus Salad Orange Fennel Olive Mirabeau_Wine

Orange, Fennel, Olive and Caper Salad

This easy salad brings zing and brightness to the table. The salt of the olives and capers balances the sweetness of the orange. This should really be made no earlier than 30 minutes before eating. If you want to get ahead, you can segment the orange earlier in the day and leave it sitting in the lemon juice.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine French
Servings 6 people


  • 2 fennel bulbs
  • 1 Orange blood or regular
  • 1 Lemon
  • 2 tbsp Capers
  • 10 or so kalamata olives not pitted
  • 1 tbsp Good Quality Olive Oil
  • 10 g Chives
  • Sea Salt and Freshly Ground Black Pepper


  • Zest the orange into a bowl then use a serrated knife to cut both ends off an orange then sit the orange on one of the flat ends and cut down, following the curve of the orange with the knife to remove the skin and any white membrane.
  • Once peeled, hold the orange in your hand over the bowl of zest and use the knife to carefully cut in between the lines that separate the segment. This will mean you leave the membranes attached at the core and the segments will drop out.
  • Drop the segments into the bowl and then squeeze any juice from the core into the bowl.
  • Cut the fennel in half from root to tip. Chopping off any tough bits at the end of the stalks then cut each half into very thin slices cutting across in parallel to the root. Discard the root and put the slices in the bowl with the orange.
  • Zest and juice half of the lemon into the fennel and orange then add the capers and olive oil and toss together.
  • Taste and add salt and more lemon as needed.
  • Use the side of a knife to squish the olives then rip them to remove the pits. Discard the stones and rip each olive into roughly 4 pieces.
  • To serve, lay the dressed orange and fennel on a platter, scoop the capers and juice over then scatter the olives on top. Finely slice the chives and scatter over the finished platter.
  • Taste and add freshly ground black pepper, salt and lemon as needed.
    Citrus Salad Orange Fennel Olives Capers
Keyword Citrus, Olives, Orange, Salad
Tried this recipe?Let us know how it was!

Warm Weather Salads from Provence

Warm Goat Cheese Salad with a Lemony Vinaigrette from Tasha Powell

A Pistou & Pastis creation: Grilled Calamari and Radicchio Starter Salad

Summer Salad Heirloom Tomato and White Nectarine and

Barley Salad with Roasted Tomato and Thyme from the Mirabeau Wines Kitchen

David’s Cocoa & Lavender: Salade Niçoise Tastes of the Mediterranean

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Food Trucks in Provence Delivering World Cuisine

Next post

August in Sète for the Saint Louis Festival and Water Jousting

Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.