Delightfully refreshing winter citrus salad with the salty bite of olives and full-flavered fennel. Delicious when topped with shrimp.
INGREDIENTS
4
blood or navel oranges
2
fennel bulbs, cored, halved, and trimmed
½
red onion, julienned
¼cup
oil-cured black olives
¼cup
DLM Extra-Virgin Olive Oil
1Tbsp
red wine vinegar
INSTRUCTIONS
1
Trim and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2
Shave or thinly slice the fennel and the red onion.
3
On a platter, arrange slices of oranges and top with the shaved fennel and red onion and olives.
4
When ready to serve, mix together olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Drizzle over platter and season again with salt and pepper and a showering of fresh mint.
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Sicilian Citrus Salad
PREP TIME10 mins
COOK TIME-
SERVINGS6
INGREDIENTS
4
blood or navel oranges
2
fennel bulbs, cored, halved, and trimmed
½
red onion, julienned
¼cup
oil-cured black olives
¼cup
DLM Extra-Virgin Olive Oil
1Tbsp
red wine vinegar
INSTRUCTIONS
1
Trim and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2
Shave or thinly slice the fennel and the red onion.
3
On a platter, arrange slices of oranges and top with the shaved fennel and red onion and olives.
4
When ready to serve, mix together olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Drizzle over platter and season again with salt and pepper and a showering of fresh mint.