Sicilian Citrus Salad
Delightfully refreshing winter citrus salad with the salty bite of olives and full-flavored fennel. Top with shrimp if desired.
4 blood or navel oranges or variety
2 cored, halved, trimmed medium fennel bulbs
½ red onion, julieened
1⁄4 cup oil-cured black olives
1/4 cup DLM extra-virgin olive oil
1 T red wine vinegar
Salt and pepper to taste
Fresh mint for garnish
Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Shave or thinly slice the fennel and the red onion. On a platter orange slices of oranges and strewn the top with the shaved fennel and red onion and olives. Top with Shrimp if desired
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.
SERVINGS: 4
ALLERGENS: Soy
