Insalata di finocchi – fennel, orange and olive salad Recipe
This light Sicilian salad combines crunchy fennel, juicy orange and salty olives. The combination may sound unusual, but in Italy it’s a classic of winter tables – a bit like our cabbage slaw, only much sunnier. Perfect as a starter, a side for fish or a light dinner when you’re craving something fresh and refreshing.
Insalata di finocchi is Sicily’s answer to winter blues: crunchy, anise-scented fennel, juicy orange and salty olives create a combination that tastes like sunshine on a plate. The contrast of textures – crisp fennel slices, soft citrus segments and meaty olives – makes this salad light yet bold and very satisfying. It’s a rare dish that is fresh and refreshing while pairing beautifully with fish and simple grilled dishes.
Chef's tips
Slice the fennel as thinly as possible – ideally on a mandoline or with a very sharp knife – so it’s more delicate and absorbs the orange juice more easily. Before adding the oil, lightly salt the fennel on its own and leave it for a few minutes so it softens and releases some juice. Segment the oranges “live”, cutting off the peel together with the membranes so only the flesh goes into the salad, without any bitter parts.
How to serve
This salad is an excellent side for roast salmon, cod or simple grilled skewers – especially when you want to brighten up heavier, richer dishes. You can also serve it as a light dinner with a slice of wholemeal bread and a piece of goat’s cheese, especially after holiday overindulgence. It pairs perfectly with a glass of dry, mineral white wine, such as Vermentino, during a lazy weekend dinner.
Ingredients
- fennel bulbs (fennel) medium - 2 piece
- oranges juicy - 2 piece
- pitted black olives preferably in brine, not vinegar brine - 60 g
- red onion small - 0.5 piece
- extra virgin olive oil - 3 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- salt to taste
- freshly ground black pepper to taste
- fresh parsley or dill leaves chopped, optional - 2 tablespoons
Preparation
- Wash the fennel, cut off the green stalks (you can keep the delicate fronds for garnish). Remove the hard base at the bottom. Cut the bulbs in half, then slice very thinly into half-moons – ideally with a knife or on a vegetable mandoline. The thinner, the better and crunchier.
- Peel the red onion and slice it into very thin slivers.
- Peel the oranges, removing the white, bitter pith as well. Holding the orange over a bowl, cut out segments between the membranes to get “fillets” without any skin. Reserve the juice that drips into the bowl for the dressing.
- Cut the olives in halves or leave them whole if they are small.
- In a small bowl, mix the olive oil, lemon juice, a pinch of salt, pepper and 2–3 tablespoons of the orange juice collected in the bowl. Whisk with a fork until the dressing comes together slightly and turns cloudy.
- In a large bowl combine the fennel, onion, orange segments and olives. Pour over the dressing and gently toss with your hands or large spoons so as not to crush the oranges.
- Sprinkle with chopped parsley or dill and, if you like, the reserved green fennel fronds. Taste and adjust the seasoning with more salt and pepper if needed.
- Leave for 10 minutes at room temperature so the flavours meld and the fennel softens slightly while staying crunchy.
Storage
Store the dressed salad in an airtight container in the fridge and eat within 1 day – the fennel will soften and the oranges will release more juice, but it will still be tasty. For best texture, keep the dressing separate and mix just before serving.
