Shaved Fennel Salad with Citrus and Olives
The hallmarks of Sicilian cooking are simplicity and freshness, as evident in this refreshing salad. It’s the perfect side for our Sicilian seafood stew, or almost any braised meat dish. If you can’t find blood or Cara Cara oranges, you can substitute any sweet citrus fruits, such as tangerines, grapefruit or navel oranges.
- 2 fennel bulbs, trimmed, cored and thinly shaved
- 2 blood oranges, peeled with a knife and thinly sliced crosswise
- 2 Cara Cara oranges, peeled with a knife and segmented
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. white balsamic vinegar
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) Castelvetrano olives, pitted and chopped
- 1/4 cup (1/4 oz./7 g) fresh mint leaves, chopped
- 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley leaves, chopped
- Fennel fronds for garnish
On a large serving platter, arrange the fennel slices, orange slices and orange segments, slightly overlapping them. Drizzle with the olive oil and vinegar, and season generously with salt and pepper. Sprinkle the olives, mint, parsley and fennel fronds evenly on top and serve immediately. Serves 6.
Williams Sonoma Test Kitchen