Fennel and Blood Orange Salad

By • November 15, 2013 • 3 Comments



Author Notes: The classic Sicilian winter salad. This traditional salad changes from household to household. In its simplest version it has just blood oranges, sliced and seasoned with a pinch of salt and olive oil. In more elaborate versions, it can include green or black olives, anchovies, fresh chilli, green onion, even smoked fish. This is somewhere in between.Emiko

Serves 4

  • 4 small blood oranges
  • 2 fennel bulbs
  • A handful of good quality olives, green or black
  • 4 tablespoons extra virgin olive oil
  • pinches Sea salt
  1. Peel and slice the oranges into small segments, removing the membrane when you come across it. Reserve half an orange to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can. Reserve some of the green fennel tops for garnish.
  2. Toss the fennel, orange slices and olives in a bowl together.
  3. In a small separate bowl, combine the juice of half an orange, the extra virgin olive oil and salt and whisk to form an emulsion. Dress the salad with this mixture and garnish with some fennel tops.
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Stringio

6 months ago Layla Corcoran

Would this go wrong with the addition of red wine vinegar?

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7 months ago elise maiberger

Citrus makes winter so much easier--and scurvy-free.

Sophia

9 months ago Sophia R

Emiko I love love love this salad, it is so simple yet so interesting in terms of flavours and textures. I tried the flavour combination in a dessert the other day (fennel sorbet with orange segments and black olive biscotti) and it works equally well. Cannot wait to make this salad again one of these days (Italian-grown citrus fruit is just starting to appear again here in Rome).