Orange and Fennel Salad is one of my favorite salads that is super easy to make with simple ingredients which is the core of Sicilian cuisine. Growing up I always looked forward to my moms orange and fennel salad but now I've put my own twist! The bold and contrasting flavors really pack a punch…crunchy fennel, sweet juicy slices of orange, contrast the salty black olives all tossed with a extra virgin olive oil straight from Sicily. Simplicity and flavor at its best. Got this from
"The origin of fennel and orange salad is not completely known. It may have be a recipe that originated in Sicily after the Arab invasions. The orange salad was created as a poor dish that didn’t require cooking and with ingredients easily accessable. Today, the fennel and orange salad is known all over the world and in Italy it is served as an appetizer or as a final dish after an important meal." - San Pellegrino Ingredients:
-One-half small red onion
-2 large navel oranges or blood oranges
-2 to 3 small fennel bulbs, trimmed (about 1 lb. total after trimming)
-1/2 cup kalamata olives
-3 Tbs. extra-virgin olive oil
-1-1/2 Tbs. fresh lemon juice
-3/4 tsp. kosher salt1 tsp.
Slice the onion, oranges and fennel into thin slices (I prefer to shave the fennel but you can leave them in thicker slices also). In a bowl, mix the onions, fennel, oranges and olives with plenty of olive oil. Sprinkle salt and squeeze lemon on top. Toss until all ingredients are evenly coated and serve!