Fresh fennel and orange salad with olives

Fresh fennel and orange is a popular Sicilian salad. It is made with blood oranges when they are in season, but navel oranges work just as well.

Fresh fennel and orange salad with olives – serves 6

• 3 small to medium oranges, blood oranges, navel oranges or clementines
• 1/2 cup fresh orange juice
• Zest of 1/2 an orange
• 1 large fennel bulb, cored and finely sliced
• 1 small red onion, thinly sliced
• 3/4 cup pitted black olives
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon ground black pepper

1. Peel and section the 3 oranges over a bowl to reserve the juice. Add more orange juice to equal 1/2 cup.
2. In a large bowl, combine the orange segments, orange juice, fennel, onion, olives, olive oil and pepper.
3. Cover and chill for 30 – 35 minutes.
4. Serve with good crusty bread.

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