In Sicily, oranges and olives are grown everywhere. This salad which also uses fennel, blends together very well and is a great example of the Sicilian pairing of “sweet and sour”.
Orange, Fennel and Black Olive Salad
Recipe for 4.
Ingredients and equipment:
- 2 male fennel bulbs (see Note)
- 3 oranges (blood oranges if you can find them)
- ¼ cup of black pitted Sicilian olives (if you buy find olives with pits, see below)
- Olive oil
- Red-wine vinegar
- Salt and pepper
Note: There are two types of fennel bulbs: male and female. The male bulbs are more rounded where the female bulbs are smaller and shaped like a flat oval.
Note: Pitting an olive is easy. On a cutting board, use a chef’s knife and roll the olive between the knife and cutting board and press down. This will release the pit.
Remove the fronds and the green part from the fennel bulbs. Thinly slice the fennel bulbs and place in a bowl. Coarsely chop the fennel fronds and set aside.
After removing pits, chop the olives into very rough pieces and place in a bowl.
Remove the peel from the oranges as shown below. Then slice the oranges into slices and remove any seeds.
On a serving plate or individual plates, arrange the oranges slices. Then top the oranges with a small pile of sliced fennel and then top with the olives.
Sprinkle with a small amount of parsley and the fennel fronds and drizzle with olive oil and a splash of red-wine vinegar. Add salt and pepper to taste.