Sicilian orange and fennel salad

The most refreshing of winter salads, this sounds a little odd, but is wonderful!


For 4 people as an accompaniment

  • 3 oranges
  • 1 large (or 2 small) fennel bulbs
  • 15 black olives (kalamata or similar)


  1. Peel the oranges, making sure that no pith (white part) is left. Cut into thin slices and place on a serving dish.
  2. With a mandolin, slice the fennel bulb very finely on top of the orange slices.
  3. Decorate with the olives.
  4. Dress with salt and olive oil.


Best made just before serving (the fennel tends to go dry).

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