Sicilian Orange & Fennel Salad

Name: Sicilian Orange & Fennel Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3 pcs orange (large, navel or blood orange); 1 pcs fennel bulb (medium, trimmed, halved, very thinly sliced); 0.5 pcs red onion (small, very thinly sliced); 0.25 cup black olives (pitted, halved, oil-cured or kalamata); 3 tbsp mint (fresh leaves, torn); 2 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, refreshing salad from Sicily that marries juicy orange segments with paper-thin slices of crisp fennel. Tossed in a simple olive oil dressing and finished with briny olives and fresh mint, every bite is a perfect balance of sweet, tangy, and savory. Ready in just 15 minutes with no cooking required.

PREP

15m

COOK

SERVES

1 CUP

147 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcsorange · large, navel or blood orange1 pcsfennel bulb · medium, trimmed, halved, very thinly sliced½ pcsred onion · small, very thinly sliced¼ cupblack olives · pitted, halved, oil-cured or kalamata3 tbspmint · fresh leaves, torn2 tbspolive oil · extra virgin1 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

147

CALORIES · 1 CUP

Protein2g · 5%

Carbs18g · 49%

Fat8g · 49%

Fiber5g

Sugar12g

Saturated fat1g

Cholesterol0mg

Sodium151mg

Potassium453mg

Phosphorus49mg

How we calculate →

METHOD · 5 STEPS

prep · ~7 min
Prepare the oranges.
1.Slice off the top and bottom of each orange to expose the flesh.
2.Cut away the peel and white pith, following the curve of the fruit.
3.Hold the orange over a bowl and cut between the membranes to release segments.
4.Squeeze the remaining membranes into the bowl to collect any extra juice.
TIPUse a serrated knife for cleaner cuts through the citrus peel.
prep · ~5 min
Slice the fennel and onion.
1.Trim the fennel bulb, cut in half, and remove the tough core.
2.Slice each half crosswise as thinly as possible.
3.Slice the red onion half into paper-thin rings.
TIPA mandoline gives you perfectly even, translucent slices of fennel.
mix · ~1 min
Make the dressing.
In a small bowl, whisk together the olive oil, lemon juice, reserved orange juice, a pinch of salt, and a pinch of black pepper until well combined.
assemble · ~2 min
Assemble the salad.
1.Arrange the fennel slices across a serving platter.
2.Scatter the orange segments evenly over the fennel.
3.Top with the sliced red onion rings and halved olives.
4.Drizzle the dressing over the entire salad.
5.Scatter torn mint leaves over the top.
TIPLet the salad sit for 10 minutes before serving so the flavors meld.
serve
Serve immediately or chill briefly.
Serve at room temperature or refrigerate for 10 minutes for a colder, crisper salad.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a sharp serrated knife to cut the orange segments cleanly without crushing the flesh.
2
Chill the fennel bulb in ice water for 10 minutes before slicing for extra crunch.
3
Reserve the orange membranes after segmenting and squeeze every last drop of juice into the dressing.
4
Taste an olive beforehand — if it's very salty, reduce the added salt in the dressing.
5
For the best texture, slice the red onion paper-thin and soak in cold water for 5 minutes to mellow the bite.
6
Let the assembled salad rest 10 minutes so the fennel softens slightly and absorbs the citrus dressing.
7
Store any leftovers in an airtight container for up to 1 day — the fennel will pickle slightly and remain delicious.