Fennel, Orange and Olive Salad with a Lemon Yuzu Dressing (4)

This is my variation of a Sicilian salad traditionally known as Insalata de Finocchio e Arancie. The fennel, oranges and olives all have completely different tastes but they blend well and I place them on a bed of arugula and add some chopped red onion. The dressing is a lemon vinaigrette but as it takes up some of the sweet juices from the orange slices and has the tang of yuzu added to it, it becomes something just delightfully citrusy that you can’t quite put your finger on. The yuzu is a Japanese citrus fruit and some say that it has hints of lemon, lime, tangerine and grapefruit in it – perhaps it is best to taste it yourself. Unless you have a good Asian store near you I would buy it online as the labeling is all in Japanese. This salad goes well with a firm white fish – maybe blackened>

2.5 oz baby arugula

1 x head of fennel – sliced and chopped (retain fronds for garnish)

2 oranges – cut into segments and chopped

8 pitted black olives – finely chopped

1 slice of red onion – finely chopped

Place all of these ingredients in a mixing bowl including any juices from cutting the oranges, pour over the dressing and toss well.


1 tsp. Dijon mustard

Juice of 1/2 lemon

4 drops of Yuzu juice

Salt and lemon pepper

3 tbsp. extra virgin olive oil

Whisk the mustard, lemon juice, yuzu juice and seasoning together in an empty jar with a lid, then add the oil. Place lid on jar and shake well until dressing is emulsified. There may be more dressing than you need so just add the amount you like.


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