Orange, Red Onion and Fennel Salad

More of a Sicilian in origin, this is a wonderful Summer salad to prepare when you can find blood red oranges. Fresh, citrusy, refreshing and nourishing, this is always a crowd pleaser and the presentation is off the hook thanks to all of the vibrant colors. Serve with a grilled piece of fish or to counter a piece of meat.


Prep Time: 10 mins/ Serves: 4-6

3 oranges, peeled and sliced into thin rings
½ red onion, sliced very thin
1 bulb of fennel, cleaned well and thinly sliced
4 cups baby arugula
¼ cup olive oil cured olives, pits removed, roughly chopped
¼ cup extra virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Place orange slices, red onion, fennel, arugula, olives in a large bowl and toss. Toss with olive oil and lemon juice right before serving. Season salad with just a touch of salt and pepper. Use strips of zest to garnish the plate.

COOK’S NOTE: Zest the oranges before peeling to use as a garnish.