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:

1. 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.
2. Prepare fennel: Slice the cored bulb crosswise into very thin slivers.
3. Just before serving, combine oranges, fennel and red onion slices. Gently fold in the fresh herbs.
4. Prepare vinaigrette by whisking all of the ingredients together until well combined. Season to taste. Pour vinaigrette over the salad and gently toss.
5. Place salad on four individual plates, on a large salad platter. Sprinkle with chopped black olives; garnish with some reserved fennel fronds. Serve immediately.