Mediterranean Salad with Clementines, Fennel and Olives

Mediterranean Salad Recipe with Clementines, Fennel, and Olives

Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

This Mediterranean Salad with Clementines, Fennel and Olives is a refreshing and flavorful dish that combines the sweetness of clementines with the savory flavors of grilled tofu, fennel, and olives. It is a perfect dish for a light and healthy meal.

History

This recipe is inspired by the flavors of the Mediterranean region, where fresh and seasonal ingredients are used to create delicious and nutritious dishes. The combination of clementines, fennel, and olives in this salad is a classic Mediterranean flavor pairing that is both refreshing and satisfying.

Ingredients

1 lb (454 g) extra-firm tofu, drained and cut into 1 inch-thick slices
1.5 tbsp fresh lemon juice
0.5 tsp coarse (kosher) salt
0.25 tsp freshly ground pepper
1 tbsp + 1 tsp olive oil
1 tbsp herbes de provence
3 clementines or small seedless oranges
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh flat-leaf parsley
2 tsp fresh lemon juice
2 small fennel bulbs, halved, cored and cut into very thin strips
0.25 cup good-quality olives, such as kalamata

How to prepare

To make grilled tofu, prepare the grill.
Sprinkle the tofu with lemon juice, salt, and pepper, then brush it with oil.
Place the tofu on the grill and cook until grill marks appear, turning it once, for about 6 minutes per side.
Transfer the tofu to a cutting board and cut it into 1-inch cubes.
Sprinkle the tofu cubes with herbes de Provence and set them aside.
Squeeze the juice from 1 clementine into a large bowl.
Whisk in the oil, parsley, and lemon juice, and season with salt and freshly ground pepper to taste.
Peel and section the remaining clementines, and add them to the vinaigrette in the bowl along with fennel strips and grilled tofu cubes.
Toss gently to combine and serve.

Variations

Add some toasted pine nuts or almonds for extra crunch.
Substitute oranges for clementines for a slightly different flavor.
Add some chopped fresh mint or basil for a burst of freshness.

Cooking Tips & Tricks

Make sure to drain the tofu well before grilling to remove excess moisture and ensure a crispy exterior.

- Brushing the tofu with lemon juice before grilling helps to infuse it with flavor and keep it moist.

- Be sure to cut the fennel into very thin strips to ensure that it is tender and easy to eat.

- Use good-quality olives, such as kalamata, for the best flavor in this salad.

Serving Suggestions

This salad can be served as a light and refreshing main dish or as a side dish to accompany grilled fish or chicken. It pairs well with a glass of white wine or a crisp, citrusy beer.

Cooking Techniques

Grilling the tofu adds a smoky flavor and crispy texture to the salad.

- Squeezing the clementine juice into the vinaigrette adds a bright and citrusy flavor to the dish.

Ingredient Substitutions

Firm or extra-firm tofu can be used in place of extra-firm tofu.

- Any variety of olives can be used in place of kalamata olives.

- Lemon juice can be substituted with lime juice for a slightly different flavor.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve this salad in a large bowl or on a platter, garnished with fresh parsley or fennel fronds for a beautiful presentation. You can also sprinkle some extra olives on top for a pop of color.

Pairing Recommendations

This salad pairs well with grilled fish, chicken, or shrimp. It also goes well with a side of crusty bread or a simple green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few minutes until warmed through, or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 6g

- Sugars: 14g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin C: 70% DV

- Vitamin A: 15% DV

- Iron: 20% DV

Alergens

Contains soy

Summary

This Mediterranean Salad with Clementines, Fennel and Olives is a nutritious dish that is high in fiber, vitamins, and minerals. It is a good source of protein and healthy fats, making it a satisfying and balanced meal.

Summary

This Mediterranean Salad with Clementines, Fennel and Olives is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of sweet, savory, and tangy flavors, it is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen in the heart of Tuscany. Maria was known for her exquisite culinary skills, and I always cherished the opportunity to learn from her.

On that particular afternoon, Maria had decided to prepare a refreshing Mediterranean salad with clementines, fennel, and olives. As she began to gather the ingredients, I watched in awe, taking mental notes of every step she took. The vibrant colors and fragrant aromas that filled the air made my mouth water in anticipation.

Maria started by slicing the fennel thinly, allowing its delicate anise flavor to shine through. She then peeled and segmented the sweet clementines, adding a burst of freshness to the salad. Next, she carefully pitted and sliced the briny olives, providing a savory balance to the sweet and tangy flavors.

As Maria tossed the ingredients together in a large bowl, she drizzled the salad with a simple dressing made of olive oil, lemon juice, and a touch of honey. The flavors melded together beautifully, creating a harmonious symphony of taste and texture.

As we sat down to enjoy the salad, Maria shared with me the story behind this recipe. She had learned it from her grandmother, who had passed it down through the generations. Each ingredient held a special significance, representing the flavors of the Mediterranean region that Maria's family had called home for centuries.

I savored each bite of the salad, savoring the memories that it evoked. The crispness of the fennel, the sweetness of the clementines, and the brininess of the olives all came together in perfect harmony. It was a dish that celebrated the bounty of the earth and the traditions of the past.

After that day, I made it a point to recreate Maria's Mediterranean salad with clementines, fennel, and olives in my own kitchen. I experimented with different variations, adding my own twist to the recipe while staying true to its roots. Each time I made the salad, it brought back memories of that summer day in Tuscany, and I felt a connection to Maria and her family.

Over the years, I shared the recipe with friends and family, passing on the tradition that Maria had passed on to me. It became a staple at gatherings and celebrations, a reminder of the rich history and vibrant flavors of the Mediterranean.

As I look back on that day in Maria's kitchen, I am filled with gratitude for the gift of this recipe. It has brought joy and connection to my life, connecting me to the past and the present in a delicious and meaningful way. And every time I make Maria's Mediterranean salad with clementines, fennel, and olives, I am reminded of the power of food to bring people together and create lasting memories.