An Easy Recipe for a Delicious Orange Salad from Sicily

By Michael J. Agovino

Recipe from
Sicily (April 2013, $39.95), by Phaidon Press


A refreshing starter that could work just as well, sans the back olives, after the meal, as fennel - here the white bulb is used - is the prefect palate cleanser, especially for the old-timers. Oranges, though not as ubiquitous as the mythic Sicilian lemons, are plentiful on the island and beloved.

Insalata di Arance


Preparation time: 30 minutes

Serves: 8
Note: The refreshing flavors of citrus fruits and fennel combined with the tasty piquancy of roast olives make this dish a perfect accompaniment to boiled or roasted meat. If you like, you can add to the ingredients.

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Ingredients

  • 3-4 fennel bulbs, thinly sliced, fronds reserved

  • 8 oranges

  • 1 cup roasted olives

For the dressing

  • 5 tablespoons olive oil

  • juice of ½ lemon, strained

  • 2 tablespoons chopped flat-leaf parsley

  • reserved fennel fronds (see above)

  • 1 tablespoon fennel seeds (optional)

  • salt and pepper


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Instructions

First make the dressing. Whisk together the olive oil, lemon juice, parsley, fennel fronds and fennel seeds, if using, in a bowl and season to taste with salt and pepper.

Cut off the peel from the oranges, removing all traces of bitter white pith. Cut the flesh into rounds, put them into a large salad bowl and add the fennel and olives. Drizzle the dressing over the salad, mix well and serve immediately.

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