A refreshing salad and Sicilian classic! Fennel is a crunchy bulb vegetable, with a slightly sweet licorice-like flavour. It is a staple in most Italian homes, often served on its own, raw, after dinner to help cleanse the palate and digest the recently devoured Italian feast. The sweet juiciness of oranges, the bite of red onions, and salty brine flavours of olives complement the fennel and create a fresh salad that not only excites the taste buds but works double duty to keep us healthy through the cold season due to the abundance of vitamin C and other phytonutrients.
Fennel & Orange Salad
Makes 2 large (or 4 side) salads
- 1/2 of a large fennel bulb, thinly sliced
- 1 large navel orange, peeled and cut into bite-sized pieces
- 1/4 of a medium red onion, very thinly sliced
- 8 olives (any variety will do: oil-cured black, green, stuffed, kalamata)
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons raw honey (or pure maple syrup for a vegan version)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt (to taste)
Combine the fennel, orange pieces and onion and set aside. Mix the dressing together (shake in a jar with a lid, or whisk together in a bowl) and add to the salad ensuring it’s evenly coated. Garnish with the olives and enjoy immediately.