|
Sicilian Orange and Fennel Salad (serves 2)
Ingredients
- 1 large orange, peeled
- 1 large 'male' fennel bulb, washed and dried
- a handful of salt-packed capers, soaked, rinsed and drained
- a handful of black or green olives (I like taggiasche)
- extra virgin olive oil, as needed
- red wine vinegar, as needed
- fine sea salt, to taste
Method
Cut both ends of the orange so it sits flat. Slice horizontally into rounds, remove the white pith and cut into halves or quarters. Cut stalks off the fennel, remove tough outer layer (these can be used in stock instead) but reserve the fronds. Slice fennel bulb in half lengthways. Cut each half into fine slices. Place fennel, fronds and orange slices in a mixing bowl, along with the olives and capers. Combine olive oil, vinegar and fine sea salt in a jug. Mix and pour over fennel and orange slices, olives and capers. Toss salad until evenly coated with the dressing. Transfer to salad bowl or large platter and serve immediately.
|
