Sicilian salad
4 servings
35 minutes
Sicilian salad is a bright and refreshing dish that embodies the spirit of Mediterranean cuisine. Its roots trace back to sunny Sicily, where fresh vegetables, citrus fruits, and olive oil form the basis of traditional recipes. The main highlight of the salad is fennel—crunchy and aromatic, with subtle hints of anise. It harmoniously pairs with juicy orange segments that add a sweet freshness to the dish. Olives and capers add zest, while a dressing made from orange and lemon juice with olive oil enriches the flavor. This salad is perfect as a light appetizer or side dish for fish and meat dishes. It delights not only the taste but also captivates with its aesthetics—a true Mediterranean symphony on a plate.
1
Cut the olives in half.
- Pitted olives: 160 g
2
Peel one orange and remove the thin membranes from the segments.
- Oranges: 360 g
3
Cut the remaining oranges in half and squeeze the juice.
- Oranges: 360 g
4
Pour orange and lemon juice into a small pot. Bring to a boil, reduce heat, and simmer the juice until halved. Add a bit of olive oil, salt, and pepper. Whisk the mixture lightly with a fork.
- Lemon juice: 80 ml
- Oranges: 360 g
- Extra virgin olive oil: 48 ml
- Sea salt: to taste
- Spices: to taste
5
Finely slice the fennel fronds and soak in cold water for 20 minutes. Drain the water and gently squeeze the fennel.
- Fennel: 640 g
6
Place the prepared fennel in a salad bowl. Dress with sauce, add herbs, capers, and mix well.
- Fennel: 640 g
- Pickled capers: 100 g
7
Garnish with orange slices and halved olives when serving.
- Oranges: 360 g
- Pitted olives: 160 g