Sicilian Orange and Fennel Salad

This is a refreshing and lovely end to a meal that my mom served year-round. My family always ate salad after a meal, never before, as they do in the United States. My grandfather always said it was because it helped with digestion. All over Sicily, you can find wild fennel growing on the hillsides. The taste is similar to licorice and the fresh green fronds look ver similar to dill. You can serve it with red onions or without. My mom’s version always included them, so I do here as well. Serve this salad after a hearty braise, like chicken with citrus and olives or a heavier pasta dish.

Ingredients

2 medium navel oranges, sectioned

1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise

1 medium red onion, very thinly sliced

¼ cup chopped fennel fronds

3 Tbsp. extra-virgin olive oil

Sea salt, freshly ground pepper

½ cup chopped green olives

¼ cup chopped pistachios

1. Using a small knife, cut away peel and white pith from two medium navel oranges; discard. Cut between membranes to release segments into a medium bowl, discard membranes.

2. Add one large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise, one medium red onion, very thinly sliced, fennel fronds chopped, and three Tbsp. extra-virgin olive oil to bowl; toss to combine. Season with sea salt and freshly ground pepper.

3. Transfer salad to a platter. Scatter green olives and chopped pistachios over.

4. Serve immediately.