Orange, Fennel, and Black Olive Salad

The salad of oranges, fennel, and black olives is a dish typically found in Southern Italy during winter, especially in Sicily, where citrus cultivation is widespread. Here’s the recipe for a refreshing and fragrant salad that can be a great side or a light dish.

Ingredients

• 3 red oranges (Tarocco, Moro, or Sanguinello, depending on availability)
• 1 large fennel
• 1 small red onion
• A handful of black olives (preferably from Gaeta or other Sicilian varieties)
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste
• (Optional) A few fresh mint leaves or wild fennel for garnish

Preparation

1. Start by cleaning the fennel, removing the tougher outer leaves and the core. Thinly slice it, preferably with a mandoline or a very sharp knife.
2. Peel the oranges “a vivo,” carefully removing the white pith, and slice them into rounds or sections.
3. Peel the onion and slice it thinly. If you prefer to soften the strong taste of raw onion, you can let it mellow in water and vinegar for a few minutes before using it in the salad.
4. In a large bowl or on a serving plate, arrange layers of fennel and oranges, add the onion and black olives.
5. Season with salt and pepper to taste, then drizzle with extra virgin olive oil.
6. If you wish, garnish with mint leaves or wild fennel for an extra aromatic touch.

Gently mix just before serving, so that the flavors blend well together.

Curiosity

This salad, besides being very tasty, is also very healthy. Oranges are rich in vitamin C, fennel is an excellent natural diuretic, and black olives are a good source of healthy fats. Also, extra virgin olive oil is a monounsaturated fat, beneficial for the cardiovascular system.