Sicilian Citrus Salad | Dorothy Lane Market

Sicilian Citrus Salad

PREP TIME 10 mins
COOK TIME -
SERVINGS 6
Chef Carrie Walters
  • POSTED Jul 22nd, 2021
  • BY Chef Carrie Walters

Delightfully refreshing winter citrus salad with the salty bite of olives and full-flavered fennel. Delicious when topped with shrimp. 

INGREDIENTS

  • 4 blood or navel oranges
  • 2 fennel bulbs, cored, halved, and trimmed
  • ½ red onion, julienned
  • ¼ cup oil-cured black olives
  • ¼ cup DLM Extra-Virgin Olive Oil
  • 1 Tbsp red wine vinegar

INSTRUCTIONS

1
Trim and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2
Shave or thinly slice the fennel and the red onion.
3
On a platter, arrange slices of oranges and top with the shaved fennel and red onion and olives.
4
When ready to serve, mix together olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Drizzle over platter and season again with salt and pepper and a showering of fresh mint.

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Sicilian Citrus Salad

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME -
SERVINGS 6

INGREDIENTS

  • 4 blood or navel oranges
  • 2 fennel bulbs, cored, halved, and trimmed
  • ½ red onion, julienned
  • ¼ cup oil-cured black olives
  • ¼ cup DLM Extra-Virgin Olive Oil
  • 1 Tbsp red wine vinegar

INSTRUCTIONS

1
Trim and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2
Shave or thinly slice the fennel and the red onion.
3
On a platter, arrange slices of oranges and top with the shaved fennel and red onion and olives.
4
When ready to serve, mix together olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Drizzle over platter and season again with salt and pepper and a showering of fresh mint.

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