Authentic home cooking from Italy, with US measurements. 
Fennel, Orange, Black Olive, and Pomegranate Salad
This is a classic Sicilian salad. I love it in the winter, but especially in the summer (if I can still find fennel). It’s quick to prepare and makes a beautiful, colorful addition to the table—an explosion of colors.
Fennel, Orange, Black Olive, and Pomegranate Salad
This is a classic Sicilian salad. I love it in the winter, but especially in the summer (if I can still find fennel). It’s quick to prepare and makes a beautiful, colorful addition to the table—an explosion of colors.
Open in Cookpad AppSteps
- 1
Wash the fennel and slice it. Set aside the feathery tops.
- 2
Peel the oranges, removing all the white pith, and slice them. Drain the olives if they’re packed in brine.
- 3
Remove the seeds from the pomegranate and set them aside. Now assemble the salad.
- 4
On a serving platter, arrange the fennel slices. Season with salt and olive oil. Add the orange slices, black olives, and pomegranate seeds. Season again with salt and olive oil, garnish with the fennel tops, and chill in the refrigerator before serving.
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