Sicilian State of Mind | Now We're Cookin'

Gaylinn and I met when she was working as a chef on a yacht and have been good friends ever since! We both went to Sicily, despite not traveling together (yet!) and fell in love with Sicilian food and its thoughtful simplicity. This Sicilian orange and fennel salad is crispy, juice and sweet all at once.

Sicilian Orange and Fennel Salad

Feeds two

INGREDIENTS

• 1 head of fennel, fronds reserved 
• Juice and zest of one orange
• 2 peeled oranges, sliced into half moons 
• Juice of ½ a lemon
• Kosher salt, to taste
• Cracked black pepper, to taste 
• 1 tablespoon olive oil
• Pinch of red pepper flakes, optional
• ½ pound cooked shrimp, optional
• 1 tablespoon chopped pistachios, optional
• 2-3 teaspoons thinly chopped mint, optional

INSTRUCTIONS

• Slice the fennel bulb in half vertically and remove the core. 
• Peel apart the layers, rinse, and dry them well. 
• Slice the fennel as thinly as possible. 
• Place in a large mixing bowl.
• Zest and juice one orange directly into the bowl with the fennel. 
• Using a sharp paring knife, trim just enough from the top and bottom of the orange to create flat surfaces.
• Working around the orange, slice downward to remove all the peel and white pith. 
• Cut the peeled orange in half vertically, then slice into thin half-moons. Repeat with the second orange and add the slices to the bowl. 
• Squeeze in the juice of 1/2 a lemon. 
• Season with salt, cracked black pepper, and olive oil. 
• Add red pepper flakes and cooked shrimp, if using. 
• Let the fennel soften in the citrus juice for about an hour before serving for the maximum flavor. This salad keeps well in the fridge. 
• Add the mint and pistachios just before serving.