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.
jicama slaw

Related recipes

(Visited 14 times, 1 visits today)