Sicilian Fennel Salad
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender leafed green. When unable to find it, you can substitute arugula.
- 3 blood or navel oranges
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 2 bunches trimmed arugula
- 2 medium fennel bupounds, cored, halved and trimmed
- 1/4 cup oil-cured black olives
Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together extra virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.
Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.
Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .