Sicilian Fennel Salad
(from largomason’s recipe box)
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender leafed green. When unable to find it, you can substitute arugula.
Ingredients
- 3 blood or navel oranges
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt
- Freshly ground black pepper
- 2 bunches trimmed arugula
- 2 medium fennel bulbs, cored, halved and trimmed
- 1/4 cup oil cured black olives
Directions
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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.
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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.