Sicilian Fennel & Blood Orange Salad with Olives and Mint

⏱ 20 min · Serves 4

Crisp shaved fennel meets sweet, juicy oranges in this bright Sicilian classic. Salty black olives, a whisper of red onion and a good peppery olive oil turn a handful of ingredients into the most refreshing plate on the table.

Per serving: 185 kcal · 2.5g protein · 17.0g carbs · 12.5g fat

Ingredients

• 2 medium fennel bulbs (about 500g), fronds reserved
• 3 blood oranges (or regular oranges)
• 1/2 small red onion, very thinly sliced
• 60g black olives, such as Taggiasca or Kalamata, pitted
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp flaky sea salt
• Freshly ground black pepper
• Small handful mint leaves, torn

Method

1. Soak the sliced red onion in cold water for 10 minutes, then drain well — this softens its bite.
2. Trim the fennel bulbs, halve them lengthways and remove the tough core. Shave into very thin slices with a mandoline or sharp knife. Reserve a few feathery fronds.
3. Slice the top and bottom off each orange, stand upright and cut away the peel and white pith. Slice into 5mm rounds, catching any juice in a bowl.
4. Whisk the olive oil, lemon juice, any caught orange juice, salt and plenty of black pepper into a dressing.
5. Arrange the orange slices over a wide platter, scatter the fennel and drained onion over the top, then dot with the olives.
6. Spoon over the dressing, scatter with torn mint and fennel fronds, and serve within 15 minutes while everything is crisp and cold.