Fennel and orange salad with olives is the best ever combination of fruits and vegetables together! It’s light, refreshing, delicious, low in calories and packed with fibre, vitamins and antioxidants. The light aniseed taste of fennel matches perfectly with the sweet and tangy flavour of the oranges and the bitterness of olives is the cherry on the cake. Fennel and orange salad is a regional dish from Sicily, but it has now become so popular that it’s easy to find several variations. The original version comes with black olives but I prefer green olives for their firmer texture. It can be eaten alone, with fish dishes or after the main meal. Extremely easy to prepare… chop up, mix and serve!
Fennel and Orange Salad with Olives
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- 3 medium oranges
- 1 fennel
- 12 black or green olives
- extra virgin olive oil
- black pepper
- Cut the fennel into quarters and wash throughout making sure there is no residue of dirt. Slice and add to a salad bowl.
- Peel and chop the oranges and add to the fennel. Leave any juice that might come from the oranges as it will add flavour to the salad.
- Add the olives preferably whole, or if you prefer, pitted and cut in half.
- Season with extra virgin olive oil to your taste, a small splash of water*, freshly ground black pepper and sea salt.
- Mix together to infuse the ingredients and serve.
- * the splash of water is part of the traditional Sicilian recipe
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