Sicilian Inspired Fennel Winter Salad
I’m not super into salads unless they are fun salads, and this definitely is a FUN salad. It is a Sicilian inspired, as it’s typically not prepared with pomegranate. I happened to have some on hand, and worked really nice with the orange segments.
The purpose of slicing the fennel into a bowl of cold water is to keep their texture crispy while you work with the remaining ingredients. I’m also using black olives called “olive al forno” that have been dried out in the oven which gives it a very intense flavor. These olives are magical with the assertive red onion, and vibrant sweet orange. If you can’t get your hands on these type of olives or cured olives, work with black olives from your local market.
This salad is really great on its own or with grilled or pan seared seafood. I didn’t use greens but you can certainly add it to salad greens.
Fennel, Olives, Blood Orange and Pomegranate Salad
Sicilian Inspired Fennel Winter Salad
Serves 2
Ingredients:
½ a fennel, sliced with a mandoline into a bowl of cold water
1 orange, supremed
¼ red onion, thinly sliced
¼ cup black olives
1 ts pomegranate seeds
Good EVOO
A pinch or salt
Cracked green peppercorn
Mise en Place
Method:
Lift the fennel out of the water and let the water drain out. Add the fennel to a bowl. Add the remaining ingredients into the same bowl, drizzle with EVOO, add a pinch of salt and cracked green peppercorn. Serve and enjoy!
