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Print This Page


Sicilian-Style Orange and Fennel Salad


 

Ingredients:

1 blood orange

1 navel or cara cara orange

1 bulb of fennel

1/2 of a medium red onion

Large handful fresh mint

Large handful fresh parsley 

About 10 - 15 small black olives

1 tablespoon raspberry vinegar

2 tablespoons extra virgin olive oil

2 tablespoons orange juice

1 teaspoon sugar

Salt and freshly ground black pepper, to taste


Servings: 2-4





Method


  1. Slice the oranges into rounds, crosswise and cut away the peel. 
  2. Place in a small bowl for about 10 minutes, then drain the bowl. You can use this juice for the dressing. 
  3. Ideally using a mandoline, thinly slice the fennel, discarding the hard core. Place in a bowl. 
  4. Slice the onion thinly, then place in a bowl and cover with cold water for 20 minutes. This step is optional, bit reduces the intensity of the raw onion.
  5. Roughly chop the mint and parsley. 
  6. Place the raspberry vinegar, olive oil, orange juice and sugar in a small, covered jar and shake vigorously to combine. Taste, and season with salt  pepper and a little more sugar, if needed. 
  7. In a bowl, combine the fennel, onion, mint and parsley. Drizzle over the dressing and toss together. 
  8. When ready to serve, place the orange slices on a small platter. Pile over the fennel salad. Scatter olives on top and drizzle with more dressing, if required.





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