Orange, fennel and green olive salad

Orange, fennel and green olive salad

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

When the oranges are raging from June onward and fennel bulbs are pushing their way out of the winter-cold ground, it is time for this wonderful Sicilian salad. It is a refreshing dish, more of a stand-alone than a side show. The sweet and sour orange flavour blends beautifully with the salty olives and fruity olive oil. Fennel provides crunch and a refreshing anise quality. I like to serve it as part of an antipasto – perhaps with some prawns or marinated fish.

Ingredients

Quantity Ingredient
6 navel oranges
1 large fennel bulb
or 2 small fennel bulbs
24 green olives
extra-virgin olive oil
salt flakes

Method

  1. Use a sharp knife to slice off both ends of the oranges. Peel each orange, then carefully cut away all the pith. Cut the oranges into slices and arrange on a large serving platter.
  2. Cut the fennel in half lengthwise, then cut each half into thin wedges and arrange on top of the orange slices. Scatter on the olives. Drizzle with olive oil and sprinkle on salt to taste.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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