Sicilian Orange and Fennel Salad with Red Onion
This Sicilian Orange and Fennel Salad with Red Onion is a refreshing and colorful addition to any meal. Combining the sweetness of oranges with the crispness of fennel and the sharp bite of red onion, this salad is a delightful blend of flavors and textures that is emblematic of the vibrant Mediterranean palate.
Equipment
- Chef's knife
- Cutting board
- Mandoline (optional)
- Mixing bowl
- Whisk
- Citrus juicer (optional)
Ingredients
- 4 medium navel oranges about 2 lbs / 900g
- 1 large fennel bulb about 1 lb / 450g
- 1 small red onion about 1/4 lb / 110g
- 1/4 cup extra-virgin olive oil 2 oz / 60ml
- 2 tablespoons fresh lemon juice 1 oz / 30ml
- 1/4 cup fresh mint leaves roughly chopped, 0.2 oz / 5g
- Salt and pepper to taste
- 1/4 cup pitted Kalamata olives halved, 1.5 oz / 40g (optional)
- 2 tablespoons toasted pine nuts (optional for garnish)
Instructions
- Peel the oranges, removing all the white pith. Over a bowl to catch the juices, cut between the membranes to release the segments. Squeeze any remaining juice from the membranes into the bowl and set aside.
- Trim the fennel bulb, reserving any fronds for garnish. Slice the fennel very thinly using a mandoline or a sharp knife.
- Peel and thinly slice the red onion.
- In a large bowl, whisk together the reserved orange juice, lemon juice, and extra-virgin olive oil. Season with salt and pepper.
- Add the orange segments, sliced fennel, and red onion to the dressing. Toss gently to combine.
- Arrange the salad on plates and garnish with chopped mint, fennel fronds, Kalamata olives, and toasted pine nuts if using.
- Serve immediately or let it sit for about 10 minutes for flavors to meld.
Notes
To prevent the salad from becoming soggy, dress it just before serving.
For added sweetness, a drizzle of honey or a sprinkle of pomegranate seeds can be included.
This salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving.