In season当季Italian意式
Fennel, Orange & Black Olive Salad茴香橙子黑橄榄沙拉
A bright Italian winter salad with crisp fennel, peeled orange and black olives, without nuts, cheese or a mandoline.爽脆意式冬季沙拉，茴香橙子黑橄榄，不用坚果奶酪刨片机。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
Tick every item before you start cooking.确认每项准备完成，再开始做饭。
Ingredients食材
- Fennel bulb球茎茴香1
- Orange橙子1
- Pitted oven-dried black olives去核烤干黑橄榄1.5 oz盎司
- Lemon柠檬0.5
- Extra-virgin olive oil特级初榨橄榄油1 tbsp大勺
- Fresh flat-leaf parsley鲜平叶欧芹1 tbsp大勺
- Fine salt细盐0.125 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
Method做法
Remove fennel stalks, damaged outer layers and tough core. Slice the bulb very thinly with a knife, holding it securely flat-side down.
茴香球去掉粗茎、受损外层和硬芯，切出平面朝下放稳，再用刀切成薄片；不必使用刨片机。
Fennel slices are thin and crisp; orange has no tough peel or seeds.茴香片薄脆，橙子去硬皮及籽。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Cut away orange peel and white pith over a bowl, catching juice. Cut flesh into small wedges and remove seeds.
在碗上方给橙子削去外皮和白瓤，接住流下的汁。把果肉切成小瓣，挑净橙籽。
Dressing coats the food without a watery puddle.薄汁挂匀，无水汪。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Whisk oil, lemon juice, collected orange juice, salt, pepper and parsley. Taste before extra salt because olives contribute it.
把量好的油、柠檬汁、接到的橙汁、盐、胡椒和欧芹搅匀。橄榄本身有咸味，额外加盐前先尝。
Dressing coats the food without a watery puddle.薄汁挂匀，无水汪。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Toss fennel, orange and olives gently with dressing and serve cool. Keep refrigerated if making ahead; do not leave citrus-dressed salad warm for hours.
轻轻拌匀茴香片、橙瓣、橄榄和调味汁，凉吃。提前做好就盖好冷藏，不要以为加了酸汁就能在室温放数小时。
Dressing coats the food without a watery puddle.薄汁挂匀，无水汪。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Know your ingredients认识食材
Ingredients explained食材讲解
Orange橙子Heavy oranges are juiciest. Zest before juicing; the zest holds most of the aroma.沉手的橙子汁多。先刨皮屑再榨汁，香气主要在皮里。
Pitted oven-dried black olives去核烤干黑橄榄Canned ripe black olives are mild; Kalamata are briny and stronger. Drain and slice.罐装熟黑橄榄味道温和；卡拉马塔橄榄更咸更浓。沥干切片。
Lemon柠檬Brightens any dish; acid balances richness. Heavy, thin-skinned lemons are juiciest.提亮整道菜，酸能解腻。选沉、皮薄的汁多。
Extra-virgin olive oil特级初榨橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Fresh flat-leaf parsley鲜平叶欧芹Flat-leaf has more flavor than curly. Adds vitamin K and freshness.平叶比卷叶香。补维K、提清新。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; grind it right before using.现磨黑胡椒比预磨的香得多；用前现磨。
Cookware厨具
Bowl, sieve, knife, board, measuring tools and refrigerator碗、筛、刀、砧板、量具及冰箱
Make it a balanced meal营养搭配建议
This is a vegetable side, not a complete dinner. Add the linked protein and starch; pairing recipes are optional and their ingredients are separate.这是蔬菜配菜，非完整晚餐；配链接中的蛋白质和主食，搭配菜是可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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