Sicilian Orange Salad (serves 4)

Prep. time – 20 minutes

A typical dish on menus in Sicily is the Orange Salad and there is no one recipe – cooks give it their own little twist. This is my take on it – oranges (some people use blood oranges), fennel, which imparts a slight anise flavor, black olives, hearts of palm and red onion.
The salad tastes sweet, salty, soft and crisp all at the same time. Save the fennel fronds for garnish.

1 x fennel bulb – washed, dried and finely sliced and each slice also slightly chopped
2 oranges – peeled and segmented with segments halved
12 black olives – pitted and halved
1 x can hearts of palm – cut into slices
A few slices of red onion – separate out the rings and cut in half
1 tbsp. freshly squeezed lemon juice
Freshly ground black pepper

Place the fennel in a large bowl. Add the orange halved orange and any juice and the rest of the ingredients.
Toss together with the lemon juice and a few grinds of black pepper.


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