Inspired by the classic Sicilian salad recipe, this shaved fennel & orange salad is a burst of sunshine on a plate! A delicious blend of juicy sweetness and savoury crunch, this refreshing salad is an amazing side dish.
Easily Vegan Friendly: Feel free to play around with this recipe, you can omit honey (and the mustard) it’s the olive oil and balsamic that really make this dish shine.
Pro tip: Make sure to slice the fennel paper thin for unbelievable texture. If making ahead of time keep in the fridge until ready to serve.
Ingredients:
- 1/4 cup Blood Orange or Italian Lemon Extra Virgin Olive Oil
- 1 Tbsp Sicilian Lemon White Balsamic Vinegar
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 1 Large Fennel Bulb (Thinly sliced!)
- 1/2 sweet or red Onion
- 2 Cara Cara Oranges or Grapefruit (substitute with Blood Oranges in the winter)
- A few Sprigs of mint (or parsley)
Note: For a more classic take on a traditional recipe, add 4 tablespoons of black olives.
Assembly:
- Whisk olive oil, balsamic, and honey until emulsified.
- Shave or thinly slice fennel and onion into paper-thin strips.
- Toss them into the dressing and and gently coat evenly.
- Cut and segment citrus fruit (oranges or grapefruit) and place on top of fennel mixture.
- Next cut mint into ribbons. Fluff and separate the mint and sprinkle over salad. (If adding olives add them in before the garnish.)
Buon Appetito!