Do you want to prepare a different salad? I suggest you try a classic of southern Italian cuisine that plays with the contrast of sweet and savory taste. In Sicily, the orange and fennel salad is served both as an appetizer and as a side dish for meat or fish. It is seasoned with an emulsion made with orange juice, extra virgin olive oil, vinegar and salt. Black olives are added to the salad to further enrich the range of flavors.
(for 4 servings)
10-15 black olives
4 tablespoons of orange juice
3 tablespoons of extra virgin olive oil
1 teaspoon of white wine vinegar
1 teaspoon of lemon juice
salt and ground pepper to taste
Peel sharp oranges in order to eliminate the outer peel, the white part and the peel that surrounds each segment. Finally cut the triangle segments.
Remove the two ends of the fennel and also the outer leaf if it is too tough or worn. Cut them into very thin slices.
Pit olives and cut them into large pieces.
Put the orange juice, the lemon juice, the oil, the vinegar, the salt and pepper in a small bowl. Whisk vigorously with a fork the mixture until you get a sauce emulsion and then pour it on the salad of fennel, oranges and olives. Enjoy!