27 Dec Fennel, Black Olive and Orange Salad
Posted at 09:27h
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
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.