Sicilian fennel and orange salad
This Sicilian fennel and orange salad is a classic Italian citrus salad featuring fresh fennel, blood orange, olives, and walnuts. A simple, delicious fennel and orange salad that you will be making again and again!
Servings: 2
Ingredients
- 1 bulb fennel finely slice bulb and tender stems, save the fronds
- 2 oranges I used a Cara Cara and a blood orange, but use what you like
- 1/4 C walnuts chopped and toasted
- olives assorted, pits removed and torn in half
- 1 shallot thinly sliced
- olive oil Extra Virgin
- flaky salt
- freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 10–15 minutes, until dark golden brown and fragrant. Keep an eye on them to avoid burning. Let cool, then chop into small chunks.
- Remove any tough or dried outer layers of the fennel. Set aside some of the fronds for garnish and slice any tender stems to use in the salad. Thinly slice the fennel bulb and arrange in an even layer on a platter.
- Using a sharp knife, cut off the peel and white pith of the oranges. Slice into thick rounds and layer them over the fennel.
- Scatter the thinly sliced shallot, torn olives, and toasted walnuts over the fennel and oranges.
- Sprinkle over the reserved fennel fronds, drizzle with olive oil, and season generously with flaky salt and freshly ground black pepper. Serve immediately.
Did You Make This Recipe?
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