Fennel and Orange Salad is an absolute feast for the taste buds. Particularly if you have had a heavily flavoured meal and need something clean and fresh to clear your palate.
We discovered this dish on a recent trip to Sicily which is becoming one of my favourite all-time destinations. Apart from the wonderful scenery, fabulous people, and incredible art and architecture, the food and wine blow you away. I think the simplicity of cooking and flavour was invented here and exported to the rest of the world.
The restaurant that served this amazing dish was overlooking the harbour in Siracusa. The little restaurant was run by a local restauranteur and his Japanese wife. The menu and variety of food were stunning. We enjoyed it so much we ate there twice. The wine list, of course, was local and we had the opportunity to sample more Sicilian wines. Our favourite was definitely those from Mount Etna.
Fennel and Orange Salad
A refreshing and zesty winter salad recipe with an aniseedy crunch from fennel and sweet, juicy oranges.
- 2 Medium fennel bulbs
- 2 Large oranges
- ½ lemon juice only
- extra virgin olive oil
- salt and freshly ground black pepper
- A good handful of Flat Leaf Parsley Roughly Chopped
Cut off the tops of the fennel bulbs and slice thinly into rings. Place into a large bowl.
Cut away the skin and pith from the oranges and cut into segments. Add to the fennel.
Make the salad dressing by mixing the orange juice from cutting the oranges, and the lemon juice, an equal amount of olive oil and salt and freshly ground black pepper.
Add the chopped parsley and give a good mix and serve
Adding mint to this salad gives the dish a really nice flavor as well as some great color
Your main course will determine which wine you enjoy with this salad. But this dish is great to serve as a side dish, salad course and as a starter. The taste is so refreshing and clean you and your friends will just love it.