Zesty Sicilian Orange Fennel (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium fennel bulb, trimmed and thinly sliced
02 -
2 oranges (navel, blood orange, or cara cara), peeled and segmented
03 -
1 small shallot or ½ medium red onion, finely minced
04 -
60 ml kalamata olives, halved
→ Seasonings and Garnishes
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
15 ml extra virgin olive oil
08 -
7 ml freshly squeezed lemon juice
09 -
2 tablespoons fresh parsley, chopped
10 -
Optional: Pinch of red pepper flakes or a few chopped mint leaves
# Instructions:
01 -
Trim the fennel bulb by removing the stalks and root end. Discard any tough outer layers. Thinly slice the fennel using a sharp knife or mandoline for delicate, even slices.
02 -
With a sharp paring or serrated knife, remove the peel and all white pith from the oranges. Slice between the membranes to release clean, skinless orange segments.
03 -
Finely mince the shallot or red onion, halve the kalamata olives, and chop the fresh parsley.
04 -
In a large bowl or shallow platter, mix the sliced fennel, orange segments, minced shallot, and halved olives. Season with salt and freshly ground black pepper.
05 -
Drizzle the salad with extra virgin olive oil and lemon juice. Gently toss until evenly coated and flavors begin to meld.
06 -
Scatter the chopped parsley over the salad. Optionally, garnish with a pinch of red pepper flakes or chopped mint. Serve immediately or refrigerate for 10–15 minutes to allow flavors to develop.
# Notes:
01 -
Using a mandoline for the fennel yields the finest texture; thoroughly remove orange pith to avoid bitterness.