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Shaved Fennel Salad with Citrus and Olives

Simple and fresh—the hallmarks of Sicilian cooking—come together in this refreshing salad, which features just three ingredients: oranges, fennel and olives. It’s the perfect side for our Italian sausage panini (see related recipe at left).


  • 4 large oranges, peeled and segmented, 3 Tbs. juice reserved
  • 1 lb. fennel, thinly sliced
  • 1/2 cup sliced pitted black olives
  • 1 Tbs. fresh lemon juice
  • Kosher salt, to taste
  • Balsamic vinegar for drizzling


In a bowl, combine the orange segments, fennel, olives, orange juice, lemon juice and salt and stir to coat well. Let stand for 15 minutes to allow the flavors to develop. Drizzle with balsamic vinegar and serve immediately. Serves 4.

Williams-Sonoma Kitchen.