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orange and fennel salad

Pragmatic recipe
fennel and orange salad finocchio ed arancia, a winter salad

Orange and fennel salad

Both orange and fennel grow profusely in Sicily. Both in wintertime. The pale fennel hides underground, protected from direct sunlight. The orange trees instead absorb the light, they seize sun. And once united, fennel and orange, you understand they are meant to be. As with Sicilian weddings, the adornment is a must. The adding of other seasonal products make the party unforgettable.

  • Prep Time 10 Minutes
  • Cook Time 10 Minutes
  • Total Time 10 Minutes
  • Serves 4 People
  • Calories 100 kcal


  • 2 small fennels
  • 2 oranges
  • 4 anchovy fillets
  • 1 red onion (small)
  • 1 handful of black olives
  • olive oil and salt


  1. Clean the fennel, remove the hard stalk
  2. Slice the fennel lengthwise
  3. Peel the orange and separate the wedges, and cut them in three equal pieces
  4. Make sure to remove the bitter white rind
  5. Unite all ingredients in a bowl
  6. Season with olive oil and salt


Orange and fennel salad is more than a mere salad. It may as well serve as a starter, or as a main dish. Specially when served with bread. All variations add ingredients. An almost obvious choice are pine nuts and raisins. The Sicilian signature. Though walnuts mix in well too. The anchovies, though delicious, are not necessary. They can be left out or substituted with haring. What orange is preferable? Well, Sicilian ones, that goes without saying. Use oranges with firm flesh. And if you are in a funny mood, try blood oranges. The sanguinella from and around mount Etna for example. Orange and fennel salad is ideal with fish dishes. The use of raw fennel is interesting. Instead of merciless boiling them. No need for thick bechamel sauce, no need for gratin. Fennel works wonderfully well with fish.

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