Sicilian blood orange and fennel salad

Sicilian blood orange and fennel salad

0:05 To Prep
0:00 To Cook
6 Servings
Average Rating
Difficulty Medium

When blood oranges are in season, use them in as many ways as possible. Not only are they delicious, there are heaps of gory dad jokes for the kids. This is a classic Sicilian salad.


  • 2-3 blood oranges
  • 1 baby fennel, fronds removed and thinly sliced
  • 1/2 cup olives
  • 2 handfuls rocket or arugula
  • 50ml quality olive oil

Step 1

Segment the oranges. With a sharp knife, cut booth ends off. cut away the skin, ensuring you remove all the white pith. Over a salad bowl (to catch the segments and the juice), slice either side of each membrane so that the segments fall out. Continue with all the oranges.

Step 2

Add the olive oil and salt and pepper, and mix until it emulsifies (thickens slightly).

Step 3

Add the remaining ingredients. Toss to dress the leaves (nothing worse than a nude salad lol).

Chef's Tips

Use navel oranges or pink grapefruit if blood oranges are not available.

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