This Sicilian orange salad is a great salad to serve in the colder season – especially during the holidays – alongside poultry dishes or even with appetizers or a light lunch. It contrasts nicely with the heavier foods, leaving you feeling light and refreshed.
- 6 oranges
- 1 fennel
- 1/2 cup thinly sliced red onion
- a handful of fresh mint leaves, chopped
- 1/4 cup black olives
- 6 tbsp olive oil
- salt and pepper to taste
Peel the orange – cut away the trim and the pith – and cut out the segments between the membranes.
Core the fennel, cut it in half lengthwise, and slice it very thinly crosswise.
Toss all ingredients together and arrange on a platter. No vinegar is needed since the oranges release their juice into the dressing. This can be made ahead.