Sicilian Orange Salad (serves 4)

In Sicily you will find an orange salad on many menus – the oranges most likely being combined with black olives and red onion. I have added fennel which gives it a slight anise taste and hearts of palm. The best time to serve this salad is at the height of orange season – say November through March Instead of slicing the oranges I segmented them over the fennel slices so any orange juice dropped on it. Then I cut them into small pieces. It tastes sweet and salty, crunchy and soft all at the same time. Save the fennel fronds for garnish.

1 x fennel bulb – wash, dry and finely slice – splitting up slices into individual pieces
2 oranges – segmented without skin and cut into small pieces
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
A squeeze of fresh lemon juice
Salt and freshly ground black pepper

Toss all ingredients together and serve


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