This is a fresh Sicilian traditional recipe, easy to prepare and suitable for many occasions. Perfect as an accompaniment to fish main courses, it is also excellent as a unique dish for a quick lunch.

Orange and Fennel Salad is very famous in Sicily, prepared with the Original Sicilian Recipe, it allows to prepare a perfectly balanced dish.

This traditional recipe can also be considered as a vegan salad.

As in many Sicilian recipes, the ingredients of the Orange and Fennel Salad are few, but they must be very fresh and if possible local. The oranges should be Sicilian, while with the fennel this is not so necessary, but both should still be fresh and crisp. The dish is flavored with black olives and a kind of Citronette prepared with the juice of the oranges.

Ingredients
• 2 Sanguinella, Tarocco, Navel oranges
• 2 small fennels
• 12 black olives
• 1 Orange juice
• 2 tablespoons of Extra Virgin Olive Oil
• pinch of salt
• pinch of pepper

Preparation

Let’s start by washing the fennels well and then cut them in half and, once the central core has been removed, cut them into thin slices. Transfer them to a bowl and set aside for a moment.

Peel the oranges, remove the skin by cutting just below the white part, so that only the flesh of the fruit is visible, and then, again with a knife, cut them into slices. Add the oranges to the fennel.

Separately, whisk with a fork the oil, orange juice, a pinch of salt, a pinch of pepper and use the resulting emulsion to dress the salad.

Garnish with black olives and, if desired, a little orange zest.

The orange and fennel salad can be prepared in advance, but it is very important to dress it at the last minute: the salt tends to soften the fennel, causing it to lose its characteristic crunchiness.
Because of this, the Orange and Fennel Salad with the Original Sicilian Recipe should be eaten at the moment.

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