Fennel and Orange Salad
A crisp Sicilian winter salad of shaved fennel, juicy orange and black olives dressed with good olive oil.
Ingredients
- 1 large fennel bulb, fronds kept
- 2 large oranges (blood oranges in season)
- 50 g pitted black olives
- ¼ Red onion, very thinly sliced (optional)
- 3 tbsp extra virgin olive oil
- flaky salt
- Black pepper
Method
- Trim the fennel, saving the feathery fronds. Cut it in half and slice as thinly as you can, ideally on a mandoline. Drop the slices into iced water for 5 min to crisp, then drain and dry.
- Cut the top and bottom off each orange, then slice away the peel and white pith. Slice into rounds and pick out any seeds, saving any juice.
- Arrange the fennel, orange and onion (if using) on a platter and scatter over the olives.
- Drizzle with the olive oil and any saved orange juice, season with salt and pepper, and finish with the chopped fennel fronds.
Tips
- Dress it just before serving so the fennel stays crunchy.
- A handful of toasted pine nuts and raisins makes it a fuller, Palermo-style salad.
Sources
Written in our own words after cross-checking these recipes:
Open Fennel and Orange Salad in Nouns Cooking