This is a really good and easy salad, another family recipe from my friend Valentina, and a traditional Sicilian dish.
I think this would probably make enough for 4-6 people depending what you served it with. I halved the quantities for two and it was perfect with grilled tuna steaks and my favourite tomato and onion salad.
For the dressing -
4 tablepspoons extra vergin olive oil
the juice of 1/2 lemon juice
1 tablespoon chopped parsley
salt and pepper to season
For the salad -
2 fennel bulbs
approx 60g black olives
1/2 white onion
Make the dressing first by mixing all the dressing ingredients (olive oil, lemon juice, parsley, salt and pepper) in a bowl.
Even though I halved the salad quantities and the olive oil, I still put in this much lemon juice as I like it really lemon-y so do taste and adjust as you like.
Set aside while you prepare the salad.
Peel and segment the oranges, removing all pith then slice or halve as you prefer, but do cut them gently to try to keep the juice within the orange pieces rather than all over the bowl.
Slice the onion and fennel bulbs in very thin slices and add the olives.
Add the orange pieces and combine gently, then add the dressing and toss with clean hands so that everything is coated and thoroughly mixed.
It will keep in the fridge for a day or so, but is best eaten fresh. It was deliciously summery with grilled tuna steaks and I'll be having it with steak soon too.
If you make this I'd love to know what you eat it with so do let me know in the comments below.