Fresh Fennel and Orange Salad

The bright citrus and crisp fennel help cut through the richness of long-simmered sauces and braised meats.

This salad is common in southern Italy and Sicily.

Serves: 8–10

Ingredients

4 large fennel bulbs

4 large orange

½ cup extra virgin olive oil

2 tablespoons fresh lemon juice or white wine vinegar

Salt and freshly ground black pepper

½ cup thinly sliced red onion (optional)

½ cup toasted almonds or pistachios (optional)

Fennel fronds for garnish

Method

Trim the fennel bulbs and remove tough outer layers. Slice the fennel very thinly using a sharp knife or mandoline.

Peel the oranges and slice into rounds or segments.

Arrange fennel and oranges on a large serving platter.

Whisk together olive oil, lemon juice or vinegar, salt, and pepper.

Drizzle over the salad.

Scatter red onion and nuts on top if using and garnish with fennel fronds.

Serve slightly chilled or at room temperature.