Sicilian fennel orange salad
User Reviews
5
Sicilian fennel orange salad
Description
The Sicilian fennel orange salad is made by thinly slicing fennel bulb after removing the core and tougher green tops, then combining it with fully peeled orange segments, trimmed to exclude membranes and pith. Finely sliced red onion is added for a sharp bite.
The dressing includes the natural juice squeezed from the orange membranes, mixed with extra virgin olive oil, lemon juice, and basic seasoning of salt and black pepper. This bright, citrusy vinaigrette highlights the fresh flavors and crisp textures of the vegetables.
The salad is finished with a topping of black olives, providing a briny, savory contrast, and chopped parsley for a touch of herbal freshness. Typically served as a light side or appetizer, this salad is refreshing and balances sweet citrus with savory and aromatic components well.
Ingredients
- ½ bulb fennel medium-large or 1 small
- 1 orange
- ¼ red onion
- 1 tablespoon extra virgin olive oil
- ½ tablespoon lemon juice
- ⅛ teaspoon salt approx
- ⅛ teaspoon black pepper approx
- 2 tablespoon black olives (2tbsp is approx 8, eg kalamata)
- ½ teaspoon parsley to garnish, chopped
Instructions
- Cut the fennel bulb in half then trim the end and remove the core. Cut the remaining bulb in very thin slices, cutting larger slices in half. Stop slicing once you get to the greener part and discard the top or use for something else.
- Peel the orange with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half.
- Pell the chunk of red onion and finely slice it. Lay the fennel, onion and orange on a plate and gently mix together.
- Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing). Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Drizzle over the salad.
- Top the salad with the olives and some torn/chopped parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(approx,
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 301mg | 13% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 44mg | 49% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
