Sicilian Fennel and Orange Salad

A close up overhead shot of a fennel and orange salad with pink peppercorns.

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Fresh and full of flavour this Sicilian Fennel and Orange Salad is delicious on its own or served with fish. Juicy oranges, finely sliced onion and fennel with pine nuts, mint and pink peppercorns.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 137kcal

Author: Emily Wyper

Ingredients

2 oranges navel or blood oranges
2 small-medium sized fennel bulbs
½ onion
1 small handful fresh mint leaves
pink peppercorns (lightly bashed to crush)
pine nuts (optional)
olive oil (good quality)
salt

Instructions

Cut the green tops and bottom off the fennel. Standing it upright, slice it as thinly as you can with a knife or you can use a mandolin if you have one.
Tip: to stop the fennel turning brown as you cut it add it to a bowl of cold water with 1-2 ice cubes.
Cut the onion in half, cut off the top and peel the skin. Thinly slice half of the onion and keep the remaining half for something else.
Next, cut the top and bottom off the oranges and cut the peel off making sure to cut as much of the white pith as possible without remove the orange flesh.
Turn it on its side and cut the orange into slices.
If in water, pat the fennel dry on kitchen paper then arrange on a serving plate. Add the slices of orange on top and scatter over the sliced onion. Season everything with salt.
Sprinkle over some crushed pink peppercorns, drizzle generously with olive oil and top with mint leaves, serve.

Video

Notes

Prepare in advance - you can slice everything to prepare in advance. Make sure to keep the fennel in a bowl of cold water with a squeeze of lemon juice to stop it from browning. Simply pat dry with kitchen paper before serving.
Variations - black olives, pine nuts, almonds, pistachios, blood oranges or grapefruit are great additions to this salad.

Nutrition