- 2 very large oranges, peeled with the pith removed
- 250g fresh fennel, trimmed of stalks
- 2 tbs extra virgin olive oil
- flat parsley leaves pulled from stalks, for garnish
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt09c76e6fca3a48b9/635fc68abd623e36f1878777/sicilian-orange-and-fennel-salad-FAM.png?width=880&height=387&format=png&quality=95&crop=910%3A400)
Sicilian orange and fennel salad
Serves: 4
Prep: 7 mins
Cook: 0 mins
Ingredients
Method
- Segment oranges and cut each segment into 3 chunks. Place into a salad bowl together with any juice.
- Slice fennel as desired and add to bowl.
- Drizzle with olive oil and toss. Sprinkle with parsley leaves and serve. Salad stores well in the fridge for up to a day.
Tips
- There is no right or wrong way to cut fennel. Slice thinly if you prefer a lighter flavour or into small chunks for a more robust aniseed hit.
- Add a few black olives for extra colour and flavour, before serving.