Whatever the season, oranges add zest, color and flavor to any recipe, especially a salad. Oranges also refresh and hydrate. In this Sicilian salad, thin orange slices are the main ingredient served with olive oil, salt and pepper.
Just to let you know, some of the links on this page may be affiliate links, which means that Great Eight Friends will earn a small commission from purchases made through these links (this does not change your cost). These earnings help to support the cost of running this website. Thank you so much for your Gr8 support!
David Tanis, professional chef and author, embellished this recipe in a simple yet creative way and featured it in his acclaimed cookbook, Heart of the Artichoke. His recipe includes the addition of fresh tender greens, arugula, thinly sliced fennel, lemon juice, garlic, scallions, and a touch of mint. The result is absolutely refreshing!
This salad is very light and may be served at the beginning or at the end of the main course. Debbie and Phil requested us to bring this salad as an addition to the Gr8 Dinner they hosted featuring selected menu items from the Heart of the Artichoke cookbook.
Everyone loved the salad and you will too!
This recipe is from David Tanis' Heart of the Artichoke cookbook.
To prepare the dressing, add the lemon juice, garlic, olive oil, and salt and pepper in a jar with a lid and shake vigorously until the ingredients are combined or whisk all the ingredients together in a small bowl.
In a salad bowl, pour the dressing over the fennel.
Toss the salad.
Serve the salad with orange slices and the chopped mint on top.