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This bright, zesty Sicilian orange and fennel salad is my favorite antidote to dreary winter days. It brings together juicy citrus, crisp fennel, briny olives, and a hint of fresh herbs in every bite. The flavors sing of sunshine and always transport me straight to a Mediterranean table. I make this whenever I spot sweet oranges at the market and crave something both refreshing and bold.
I first made this salad for a friend's winter brunch and everyone begged for the recipe. Now it is my go to whenever I want to impress without turning on the stove.
Ingredients
- Fennel bulb: Lends crisp texture and a delicate licorice note. Look for bulbs that are firm with feathery fronds and no bruising.
- Oranges: Provide juicy sweetness and a burst of color. Choose whatever kind is ripest or in season. Cara cara and blood oranges make for a striking look.
- Shallot or red onion: Adds mild sharpness. Thinly sliced so it does not overpower.
- Kalamata olives: Give a briny punch. Pick plump, shiny olives for the best flavor.
- Salt and freshly ground black pepper: Enhance and balance all the flavors. Use flaky sea salt if you have it.
- Extra virgin olive oil: Adds richness and ties everything together. Good oil makes a difference here.
- Lemon juice: Brightens the dish and wakes up each component. Always use freshly squeezed for that zing.
- Fresh parsley: Boosts freshness and color. Opt for flat leaf for its tender bite.
- Optional red pepper flakes or mint for garnish: Bring extra dimension and color.
Step-by-Step Instructions
- Prep the Fennel:
- Trim the stalks and root from the fennel bulb. If the outer layer feels tough, peel it away. Slice the fennel as thinly as possible using a sharp knife or mandoline. Aim for paper thin slices for the best salad texture.
- Segment the Oranges:
- Cut away the peel and all white pith with a small serrated or paring knife. Slice carefully between the membranes to remove clean segments. This avoids bitterness and gives you the sweetest, juiciest bites.
- Prep the Remaining Ingredients:
- Finely mince the shallot or red onion. Halve the kalamata olives. Chop the parsley so it is ready to sprinkle at the end.
- Assemble the Salad:
- Arrange the fennel slices and orange segments in a large bowl or a shallow platter. Add the shallot and olive halves. Season well with salt and black pepper.
- Dress the Salad:
- Drizzle olive oil and squeeze fresh lemon juice evenly over the salad. Toss everything gently so the citrus zest and juices mingle with the aromatics and olives.
- Garnish and Serve:
- Scatter chopped parsley across the top. If you like, add a pinch of red pepper flakes or a little fresh mint for heat and brightness. Serve right away or let it chill for up to fifteen minutes so flavors deepen.
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Whenever I have extra cara cara oranges, I love using them for their deep pink hue. My grandmother would make a version with mint from her garden and that fresh scent always brings back her kitchen when I take the first bite.
Storage Tips
This salad is best enjoyed fresh, but you can prep the fennel and oranges a few hours in advance and keep them refrigerated. Store any leftovers in an airtight container for no more than one day. The fennel will stay crisp, but the oranges do start to lose their bright punch over time.
Ingredient Substitutions
You can swap in any citrus you love. Grapefruit brings a slightly sharper tang and tangerines add extra sweetness. If you do not have kalamata olives, black olives work nicely. Do not have parsley? Try basil or fresh mint for a change of flavor. Shaved parmesan is a lovely optional addition though not traditional.
Serving Suggestions
Serve this salad as a vibrant side for roasted chicken or grilled fish. It also works beautifully alongside a platter of cheeses and rustic bread. I love packing it up for work lunches, it keeps things light but never boring on a winter day.
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Try this salad next time you need something refreshing, colorful, and a little different. It instantly brightens up any meal and never fails to win over new fans at my table.
Frequently Asked Questions
- → What type of oranges works best?
Navel, blood oranges, or cara cara are all excellent choices as they offer sweetness and juiciness while pairing well with fennel.
- → How do you prepare fennel for this dish?
Trim the fennel by slicing off stalks and root, peel off any tough outer layer, then slice as thinly as possible for delicate texture.
- → Can you substitute red onion for shallot?
Yes, use finely minced red onion if you don't have shallot; its mild flavor complements the salad well.
- → What herbs add extra flavor?
Fresh parsley is classic, but chopped mint adds a cool twist and a sprinkle of red pepper flakes offers gentle heat.
- → Is it best served chilled or at room temperature?
This dish is delicious both ways. Slight chilling before serving helps enhance the refreshing notes, especially in warm weather.