A Mediterranean treat that marries sweet, salty, spicy, and sharp tastes all in one bite.
This memorable salad is a definite repeat!
Sicilian Orange Salad
Number of Servings: 4
Salad Ingredients:
3 large navel oranges
1 fennel bulb, halved lengthwise, cored
½ of a red onion, very thinly sliced
1/3 cup (185 mL) loosely packed fresh basil leaves
1/3 cup (185 mL) loosely packed fresh mint leaves
½ cup (125 mL) Kalamata olives, preferably oil-cured, roughly chopped
Fennel fronds
Vinaigrette:
1 tablespoon (15 mL) fresh lemon juice
2 teaspoons (10 mL) honey
½ teaspoon (2.5 mL) dried chili flakes
3 tablespoons (45 mL) extra-virgin olive oil (preferably Greek)
Sea salt; freshly ground black pepper
Method:
- Prepare oranges: With a sharp knife, cut the peel and the pith from the oranges. Cut between the membranes to release sections of orange. … or turn the orange on its side and slice rounds of orange.
- Prepare fennel: Slice the cored bulb crosswise into very thin slivers.
- Just before serving, combine oranges, fennel and red onion slices. Gently fold in the fresh herbs.
- Prepare vinaigrette by whisking all of the ingredients together until well combined. Season to taste. Pour vinaigrette over the salad and gently toss.
- Place salad on four individual plates, on a large salad platter. Sprinkle with chopped black olives; garnish with some reserved fennel fronds. Serve immediately.
