Sicilian Fennel and Orange Salad with Anchovies

As the only person in a family who really does not think fennel should be eaten raw, let alone at all it came as a surprise to us all I think when I ordered a Sicilian salad in a seafood restaurant in Ortigia on Sicily’s East Coast and we all loved it; one we had the next day in a pizza restaurant only I ate. So what was it about that first Sicilian salad, with the traditional combination of fennel, orange and black olives, finished with dried oregano and fresh basil, and the addition of anchovies and capers we all loved so much?

Well, I had a niggling suspicion in the restaurant what made that salad different and it turns out throwing a Sicilian salad together on a sunny afternoon back in England I was right about the simple step which made the perfect fennel salad or both fennel lovers and the fennel-curious (hint: the fennel in that perfect salad was a lot milder, and packed a lot less of an aniseed punch than it usually does when eaten raw!)

Soaking Your Fennel

Just how you remove that raw ‘bite’ from red onions by soaking them in cold water before patting them dry and using them in a salad or to dress tacos, by slicing and soaking the fennel for half an hour before making the salad (and then by leaving the salad to rest for 15 minutes before serving to really allow the flavours to meld) you’ll still get to enjoy the flavour of the fennel without it being a bit too much raw. Raw fennel is usually served very finely sliced on a mandolin to combat this, but you want the crunch and texture in a Sicilian fennel salad, so this method is the perfect solution!

So what about the rest of the salad? Oranges are non-negotiable, and whilst I’ve supreamed these oranges to take off the pith (this is how to do it!), every Sicilian salad I saw served simply peeled and chopped them, which whilst being less elegant to eat, it does mean the orange pieces hold together when tossed. The do you.

For the acidity element I’ve gone red wine vinegar as I just love it too much in summer salads, and for the best flavour, use the freshest dried oregano you can. For the olives, you want something slightly dried, not in brine (look on the deli counter – and don’t worry if they still have the stones in!) and whilst I went for mint as my plants need a good trip, go for fresh basil if you prefer. Choose excellent anchovies, as this really is one of those dishes where the quality of your ingredients matter more than most.

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Sicilian Fennel and Orange Salad with Anchovies

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Resting Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 4-6 1x
• Category: Salads
• Cuisine: Sicilian

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Description

This simple Sicilian Fennel and Orange Salad with Anchovies is inspired by a fantastic salad I ate on the island of Ortigia on Sicily’s East Coast; soaking the sliced fennel is key to getting all the flavours nicely balanced!

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Ingredients

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• 1 medium fennel bulb
• 1 tbsp extra virgin olive oil, plus extra for drizzling
• 2 tsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp honey
• sea salt, to taste
• 2 large oranges
• 50g slightly dried black olives
• 25g good quality anchovies, packed in oil
• handful fresh mint leaves, torn

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Instructions

1. Slice off the hard base of the fennel, compost, then slice the rest of the bulb into thin (1/2 cm) slices. Soak in a bowl with cold water for 30 minutes before draining well and patting dry on a double piece of kitchen paper or a clean towel.
2. In the bottom of a large mixing bowl or straight into the serving bowl, whisk together the olive oil, vinegar, dried oregano, honey, and a generous pinch of salt. Add the fennel and toss.
3. Supreme the oranges (this is how!) over the bowl to catch a little of the juice in the salad. Then add the olives, anchovies, and the torn mint, and fold everything carefully together.
4. Leave to stand for 15 minutes to allow the flavours to meld. Taste the juice with a teaspoon to see if it needs any more salt or a splash more vinegar before serving.

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