Sicilian Orange Salad (Insalata di Arance)
Serves 6
A bright, simple salad of sliced oranges with fennel, red onion, olives, and parsley, dressed with olive oil and optional balsamic vinegar.
| 900 g oranges (5 to 6 oranges; see Note) | Peel oranges, remove pith & membranes, slice | Arrange orange, fennel & onion slices | Drizzle oil, scatter olives, season & finish |
| 1 bulb fennel, halved, cored, and very thinly sliced | |||
| 1 red onion, halved and very thinly sliced | |||
| 45 ml extra-virgin olive oil | |||
| 150 g pitted olives (black or green) | |||
| Kosher or sea salt and freshly ground black pepper, to taste | |||
| ½ teaspoon red pepper flakes | |||
| 15 g chopped fresh flat-leaf parsley | |||
| Balsamic vinegar, for drizzling (optional) |
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