Orange and Fennel Salad with Sicilian olives
Recipe type: salad, side, lunch
Serves: 6
  • 3 oranges
  • 2 mandarin oranges
  • ¼ fennel bulb, halved lengthwise, cored, thinly sliced
  • ΒΌ cup thinly sliced red onion
  • 6 Sicilian olives
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Fresh ground pepper
  • Sea salt
  • Fresh basil leaves
  1. Using a sharp knife, cut and peel the oranges removing the white pith. Peel the mandarins.
  2. Thinly slice the oranges crosswise, removing any pits.
  3. Arrange the oranges on a platter and scatter the fennel, red onion and Sicilian olives on top.
  4. Drizzle with the olive oil, lemon and season with Maldon salt and freshly ground cracked black pepper.
  5. Garnish with the basil and serve.
Recipe by | Bakersbeans (Wanda Baker) at