Recipes   /   Orange, Red Onion and Fennel Salad

Orange, Red Onion and Fennel Salad

Jan 18, 2018 by Gabriele Corcos

DIFFICULTY

More of a Sicilian in origin, this is a wonderful  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. Because of its different textures and flavors you can serve this either after a dish of pasta or along a grilled piece of fish or meat.

Serves: 4-6 / Prep Time: 10 minutes

  • 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

1Place 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.

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

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