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.

Sicilian Orange Fennel Salad

Serves 6

• 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.

Sicilian Orange Fennel Salad