5 Ingredients or Fewer

Fennel and Blood Orange Salad

November 15, 2013
3 Ratings
  • Serves 4
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

What You'll Need
  • 4 small blood oranges
  • 2 fennel bulbs
  • A handful of good quality olives, green or black
  • 4 tablespoons extra virgin olive oil
  • Pinch 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.

See what other Food52ers are saying.

  • Alexis Roberto
    Alexis Roberto
  • Niknud
  • Layla Corcoran
    Layla Corcoran
  • elise maiberger
    elise maiberger
  • Sophia R
    Sophia R

6 Reviews

Alexis R. December 23, 2016
Hi Emiko! Does this recipe describe my Sicilian-American family's tradition of serving orange slices with olive oil and fresh garlic, salt and pepper before and/or after festive meals in the winter? I thought they just made this combo up!
Emiko December 25, 2016
Basically yes! A variation of this recipe :)
Niknud January 14, 2016
This salad was a huge hit at our dinner party - great, clean recipe that we served with a pork roast and Spanish tortilla. Balanced out the meal well and everyone had seconds.
Layla C. February 17, 2014
Would this go wrong with the addition of red wine vinegar?
elise M. February 1, 2014
Citrus makes winter so much easier--and scurvy-free.
Sophia R. November 20, 2013
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).