Olive Magazine
Sicilian Salad Recipe

Sicilian fennel and orange salad

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

A crunchy Italian fennel salad with a citrus dressing. Serve as it is or add strips of smoked fish for a simple summery lunch or a starter for 4.

Nutrition:
NutrientUnit
kcal231
fat17g
saturates2.3g
carbs17g
sugars0g
fibre7g
protein3.5g
salt0.07g
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Make up this fresh Sicilian orange and fennel salad, then also try our Sicilian salad with watermelon and chicory. We've also got plenty more Mediterranean-style dishes including a Greek salad and caprese salad.

[embed]http://www.youtube.com/v/Pv3AWnJrjks&hl=en&fs=1[/embed]

Ingredients

  • 2 large (about 700g) fennel bulbs
  • 3 sweet oranges
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 3 spring onions, sliced
  • 1 kipper fillet,, cut into small strips (optional)

Method

  • STEP 1

    Slice the fennel bulbs and stems thinly. Put in a shallow serving bowl. cut the peel and pith off the oranges with a sharp knife. Slice into thin rounds. Stir into the fennel, adding any juice from the oranges.

  • STEP 2

    Whisk the oil and lemon juice together. Season with salt and pepper, using less salt if you are going to add the kipper. Dress the salad, mixing well.

  • STEP 3

    Sprinkle the spring onions over the salad and dot with the kipper pieces (if using) before serving.

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