Healthy Light Meals

Sicilian Fennel, Orange and Black Olive Salad

Name: Sicilian Fennel, Orange and Black Olive Salad | LuxurEat
Total time: 20 min
Yield: Serves 4
Ingredients: 500 g fennel bulbs; 400 g oranges (about 3, peeled weight); 80 g pitted black olives; 25 g extra-virgin olive oil (about 28 ml); 20 g fresh orange juice; 1.5 g fine salt; Freshly ground black pepper; A few fennel fronds to garnish

Crisp fennel, sweet orange and black olives form a Sicilian-style salad finished with fresh orange juice and extra-virgin olive oil.

Time: 20 min
Difficulty: Easy
Serves: Serves 4

Method

Wash and dry the fennel, reserving a few fronds. Halve the bulbs lengthways and slice evenly and thinly.
Peel the oranges, remove all white pith and cut out the segments over a bowl, retaining the juice.
Halve the olives.
Whisk 20 g orange juice with the oil, salt and pepper.
Gently combine fennel, orange and olives, add the dressing and toss again.
Garnish with fennel fronds and serve promptly.

Estimated nutrition per serving

Energy: About 640 kJ / 155 kcal
Fat: About 9 g
of which saturates: About 1.5 g
Carbohydrate: About 18 g
of which sugars: About 12 g
Protein: About 3 g
Fibre: About 6 g
Sodium: About 260 mg

Nutrition noteEstimated per serving; oranges, olives and seasoning will affect the result.

Reference region

Sicily

Suggested oil

A clearly fruity extra-virgin olive oil with gentle bitterness and pepperiness.

Professional tip

Slice the fennel evenly and thinly; choose juicy oranges with balanced sweetness and acidity.

Food safety

Wash all raw ingredients thoroughly. If preparing ahead, refrigerate the components separately and combine just before serving.

Allergen note

The standard recipe contains none of the EU’s 14 major allergens; check the label on processed olives.

Substitutions

Use another mild pitted black olive; do not use oranges canned in syrup.

Sicilian Fennel, Orange and Black Olive Salad

Method

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