Oct 25, 2000
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Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can't find wild chicory.
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Sicilian Fennel Salad with Oranges, Arugula, and Black Olives Credit: M. Ferruccio Carassale
SERVES 4

INGREDIENTS

3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup oil-cured black olives

INSTRUCTIONS

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.
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

This article was first published in Saveur in Issue #37

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Ratings & Reviews (2)

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Made this for a dinner party and everyone loved it. I thought the orange pieces were too large and will probably cut them into quarters the next time I make this.
noAvatar
Might seem like a lot of orange, but you need some in every bite to counteract the sharpness of the rocket. A lovely salad, and quite different.
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives 4 5 2 2

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