Fennel and Orange Salad

This salad has the flair of both Arab and Sicilian influence with its combination of citrus and olives. It’s a staple in most households in Sicily.

Ingredients For the Salad:

2 large oranges (navel oranges work and if you can find blood oranges, that’s even better yet)

1 head of young fennel, preferable with green tops

1 red onion – sliced thin

Sicilian black olives – dry cured

Ingredients For the dressing:

Fresh juice squeezed from one orange (in addition to the three oranges above)

Pinch of sea salt

1 T. olive oil (optional)

Directions:

Remove the peel of the orange and also cut off the bitter pith as well.

Cut off a small slice of the top and bottom of the orange. Using a sawing motion with a sharp serrated knife slice the orange in into thin rounds.

Finely slice the bulb of the fennel lengthwise and also cut the fine green tops of as well to use as garnish.

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