This fennel and orange salad is a classic Sicilian winter side: crisp, bright, and naturally light. Finished with Riviera olives, paper-thin Tropea onion, and a splash of orange juice, it pairs beautifully with both fish and meat.

Ingredients

• 1 medium fennel bulb
• 1 large orange
• 1 fresh onion
• Riviera olives, to taste
• 2–3 tbsp extra-virgin olive oil
• 1–2 tbsp orange juice
• Fine sea salt
• Black pepper

Direction

1. Fennel: Slice very thinly, then soak in ice-cold water for 10 minutes. Drain and pat dry well.
2. Orange: Peel “à vif” (remove peel and pith), then slice very thinly into rounds or half-moons.
3. Onion: Slice very thinly.
4. Combine fennel, orange, onion, and olives in a bowl.
5. Dress with olive oil, orange juice, salt, and pepper.
6. Toss and serve immediately (or within 5–10 minutes).

Serving suggestion: Excellent with fish or meat.