Authentic Sicilian Fennel and Orange Salad (WFPB No Oil)
Servings: 2 servings
Calories:
Fennel has a mild licorice flavor and is often passed by here in North America. In Italy, fennel is used in many ways. They eat it raw like celery, put it in soups & pasta sauces, or roast & bake it as a side dish. Just like celery, the entire plant is edible.
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Equipment
- Mandoline slicer
Ingredients
- 3 medium oranges 2 for salad, 1 for dressing
- 1 medium fennel bulb Substitute with jicama or even celery stalks, both of which offer a crisp texture.
- ½ thinly sliced small white onion or 3 green onions, chopped
- ½ cup pitted black olives conserved in water, whole or chopped
Dressing
- 3 medium scallions roughly chopped (about 1/2 cup
- 3 tablespoons fresh lemon or orange juice
- 2 tablespoons agave honey or maple syrup
- 1 tablespoon yellow or white miso
- 2 teaspoons Dijon mustard
- ½ teaspoon dried oregano or marjoram or 1 tablespoon fresh oregano
- 1 teaspoon grated lemon or orange zest
- Pepper to taste
Instructions
- Remove the orange peel from two of the oranges. With a sharp knife, slice thinly and remove any seeds. Set aside.
- Thinly slide the onion. Set aside.
- Cut the fennel bulb in quarters or chop in smaller pieces. Using either a sharp knife or mandolin, slice the fennel bulb very thinly, then place in a bowl. Core, leaves, and bulb are all edible and nutritious so feel free to use it all.
- In a small bowl, whisk together the juice of one orange, miso, Dijon mustard, honey (or sweetener of choice (ie maple syrup or agave), with the oregano (or other herbs of choice such as basil, mint, and parsley). Add pepper to taste.
- In a bowl, add the onions, fennel, oranges and olives. Drizzle the dressing over everything. Gently toss then arrange salad on a platter.
