Italian cuisine · Salads & Mezze

Orange and Fennel Salad

Sicilian winter salad of orange segments, thin-sliced fennel, black olives and red onion.

Ingredients · for 4 servings

• 4 oranges
• 2 fennel bulbs
• 1 red onion
• 80g black olives
• 5 tbsp olive oil
• 1 tbsp white wine vinegar
• a few mint leaves
• Salt, pepper

Instructions

1. Peel the oranges generously so the white pith is completely removed, then cut out the segments from between the membranes, catching any juice that runs off.
2. Halve the fennel bulbs, set the delicate fronds aside, cut out the tough core in a wedge, and slice the halves paper-thin on a mandoline.
3. Cut the red onion into thin rings and soak in cold water for 5 min to mellow the flavor, then drain well.
4. Whisk the reserved orange juice with the white wine vinegar, olive oil, salt and pepper into a dressing.
5. Layer the fennel, orange segments, onion rings and olives loosely on a shallow platter and drizzle with the dressing.
6. Scatter with mint leaves and the reserved fennel fronds, and serve chilled after 10 min of resting.