Take a taste of %23CentralMarket:
Sicilian Orange, Red Onion, and Fennel Salad
Prep Time: 20 Min
Chill Time: 30 Min
- 4 small blood oranges
- 12-16 black olives, pitted, halved
- 3 tbsp CM Organics extra virgin olive oil
- 2 fat fennel bulbs, trimmed, thinly sliced
- 6 anchovy filets
- 4 red onion slices, thin
- 1 tbsp fresh lemon juice
- Freshly ground black pepper
Peel the oranges, cutting away the white pith as well as the membrane that covers it. Slice the oranges as thinly as you can manage on a plate that will catch the juices. Arrange the orange slices in a circle on a serving dish or on an individual salad plates. Do not discard the juice left behind on the slicing plate. Distribute the fennel slices over the top of the oranges, then the red onion slices, and finally arrange the black olives and anchovy fillets on top.
If the oranges you are using are very sweet, add lemon juice to taste to the orange juice on the slicing plate. Pour the juice over the top of the salad, holding back any seeds. Dribble the olive oil over the salad, then sprinkle with pepper. Cover lightly with plastic wrap and set aside at room temperature to let the flavors develop for at least 30 minutes before serving.