Sicilian Fennel and Orange Salad

While the rest of the world is winding down for winter, here in New Zealand we are gearing up for summer. And this means a bigger selection of vegetables and fruit at the farmers markets and the shops. The preferred dishes change from hearty soups and stews to fresh salads and bowls packed with vegetables - and vitamins. 

Today I would like to share one of my all time favourite salad recipes from Sicily. It's super simple yet really delicious and even a little bit sophisticated, if you ask me. 

When served in Sicily the fennel and orange are usually cut in big chunks drizzled with olive oil. I prefer to shave the fennel really thinly and cut the orange in thin pieces to get the full mix of flavours with every bite, but it's totally up to you. 

Sicilian Fennel and Orange Salad

serves 2

1/2 large bulb of fennel
1 medium orange
1 shallot or half a small red onion
10 black olives

1/2 - 1 tbsp olive oil

1 tbsp Italian white wine vinegar

Sea salt to taste

Shave or cut the fennel into thin slices and put into a medium bowl. I like to take the stem out too, but it's not strictly necessary. Peel and thinly slice the shallot and add to the fennel.

With a sharp knife, peel the orange. Cut off all the white pith on the outside. Cut into small slices and add to the bowl. 

Season with sea salt, drizzle with olive oil and vinegar and mix well. Add olives. Leave in the fridge for an hour to develop the taste further, but you can also serve it straight away. Decorate with fennel fronds before serving.

Enjoy as a side or a light lunch with a slice of freshly baked bread.