On a recent visit to Sicily, I was inspired by many of the flavour combinations. I decided to try to recreate in a salad. Driving across the island, there was an enormous amount of wild fennel growing – on the side of the motorway, in front gardens, and in fields. Orange and almond trees were also plentiful. I could see why the Sicilians found many ways to serve them.
Fennel and Orange Salad
1 large orange
1 medium fennel
2 tbsp Basil, chopped
2 tbsp raw almonds
Salt and Pepper, to taste
Peel orange and slice horizontaly. Seperate slices into segments allowing juice to gather on serving plate. Slice fennel thinly and combine with oranges. Top with basil, almonds, olive oil, salt and pepper.
Interesting flavour combo that could be a side or after dinner salad.