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
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.
Toss the fennel, orange slices and olives in a bowl together.
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.
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.