Shaved Honeydew, Fennel, and Olive Salad

Name: Shaved Honeydew, Fennel, and Olive Salad
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 ½ pounds honeydew melon, rind and seeds removed, shaved on a mandoline; ½ fennel bulb, shaved on a mandoline, plus 2 Tbsp. coarsely chopped fennel fronds; ¼ cup brined green olives, such as Castelvetrano, pitted, very coarsely chopped

By Susan SpungenPhotographer Gentl Hyers

July 22, 2014

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Gentl & Hyers

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Recipe notes