27 Dec Fennel, Black Olive and Orange Salad
A classic Sicilian dish. Even though cooked fennel is delicious, sometimes it’s best just raw, finely shaved, with a simple dressing. If you have only a couple of fennel bulbs, this is the way to serve them.
Fennel, Black Olive and Orange Salad
Servings 6 people
Ingredients
- 3 oranges
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic Crushed
- 2 bulbs fennel trimmed
- 12 black olives stoned
- 1 tablespoon flat leaf parsley chopped, plus a few leaves to garnish
- sea salt
- freshly ground black pepper
Instructions
- Cut off all the skin and white pith from the oranges, then cut out the segments from between the membrane, working over a bowl to catch the juice. Squeeze out the membranes into the bowl when you have finished, to extract the remaining juice. Pour off the juice into a separate bowl and whisk in the olive oil, lemon juice, garlic and some salt and pepper to make a dressing.
- Finely shred the fennel with a sharp knife or on a mandolin. Mix with the orange segments, olives, parsley and dressing. Adjust the seasoning and serve.
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