Orange & fennel salad

Orange & fennel salad

By
From
Sicily
Serves
4

This traditional Sicilian salad of fennel and orange is served all over the island. I like to add chicken as I think it makes a wonderful, light salad for lunch or on a hot summer’s night. Alternatively, serve the salad with grilled fish. Pick a strong-flavoured, fruity extra-virgin olive oil for this salad – it makes all the difference. Try to find Sicilian oranges, if you can, for their natural sweetness or choose blood oranges when in season.

Ingredients

Quantity Ingredient
3 oranges
2 white fennel bulbs, woody ends and tough outer leaves removed, finely sliced
4 tablespoons extra-virgin olive oil
small handful pistachios, roughly chopped
small handful of wild fennel or dill sprigs
salt
freshly ground black pepper
handful pitted green olives, roughly chopped, (optional)
1/2 green chilli, finely chopped, (optional)

Method

  1. Peel 2 of the oranges and cut out the segments. Do this over a bowl to catch the juices. Cut the remaining orange into very thin slices. Put all the ingredients into the bowl and season to taste. Arrange on a serving platter and decorate with the orange slices.

Variation:

  • Add 400 g cooked chicken, torn into shreds, for a main course salad.
Tags:
Italy
Italian
Sicily
Sicilian
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