Sicilian Salad
This refreshing salad features succulent orange segments, green olives, and the crisp and licorice-like notes of fresh fennel.
Ingredients
- 1 large Fennel Bulb ,prepared and thinly sliced
- 1 large Orange ,segmented
- ¼ cup Red Onion ,thinly sliced
- ? cup Garlic Stuffed Green Olives ,halved
- 2 tablespoon Pine Nuts ,toasted
- 1 tablespoon Olive Oil ,for dressing
- 1 tablespoon Fresh Lemon Juice ,for dressing
Instructions
How to prepare a fennel bulb
- The fennel consists of the white bulb, the dill-looking fronds and the green stalks. For this recipe, we will use the bulb and some of the fronds for the salad.
- Cut off the bulb from the stalks and fronds. Cut off the this root section of the bulb.
- Cut the bulb vertically in quarters. Make a diagonal cut to the bottom part of each quarter, in order to remove the denser core of the bulb.
- At this point, the layers of the bulb should come apart. Wash and dry them to remove any dirt. Slice the layers in thin slices for the salad.
To assemble the salad
- In a large bowl or on two plates, arrange the sliced fennel bulb, orange segments, and sliced onion.
- Top the salad(s) with the olives, pine nuts, and some of the fennel fronds.
- Drizzle the salad(s) with fresh lemon juice and olive oil. Season with freshly cracked pepper and salt flakes. Enjoy!
Notes
This salad can be prepared on a bed of baby arugula leaves to make it more substantial. You could also add some feta to the salad as a cheese option.
Nutrition
Calories: 251kcalCarbohydrates: 24gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 413mgPotassium: 757mgFiber: 7gSugar: 15gVitamin A: 456IUVitamin C: 67mgCalcium: 113mgIron: 2mg
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