Ingredients:

  • 4 large blood oranges (or regular oranges if blood oranges aren’t available) – approximately 700g (25 oz) total
  • 1 medium fennel bulb, thinly sliced – approximately 200g (7 oz)
  • 1/2 cup (75g) pitted Kalamata olives, halved
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • Optional: 1/4 cup (25g) red onion, thinly sliced (soaked in cold water for 10 minutes to mellow the flavor)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) fresh orange juice (from one of the oranges)
  • 1 teaspoon (5g) honey or maple syrup (or a pinch of sugar)
  • 1/4 teaspoon (1g) salt, or to taste
  • 1/4 teaspoon (0.5g) freshly ground black pepper, or to taste

Instructions:

  1. Peel the oranges, removing all the pith (the white membrane). Segment the oranges, holding them over a bowl to catch the juice.
  2. Thinly slice the fennel bulb using a sharp knife or a mandoline.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, orange juice, honey (or maple syrup), salt, and pepper.
  4. In a large bowl, combine the orange segments, sliced fennel, Kalamata olives, chopped mint, and red onion (if using).
  5. Pour the vinaigrette over the salad and gently toss to combine.
  6. For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. (Optional)
  7. Serve chilled or at room temperature. Enjoy this Sicilian orange salad!