Fennel salad with black olives and oranges

A Sicilian salad of Northern European origins.

Serves 4

1 large fennel, hard outer leaves removed

2 oranges

1 herring fillet in brine

About 16 black olives

Extra virgin olive oil

Sea salt


Cut the fennel in quarters and then lengthwise into thin slices. Cut the herring fillet into slivers.

Peel oranges removing all bitter white pith. Cut into thick slices and then chop in halves.

Mix oranges, fennel and herring in a serving bowl more or less in equal amounts. Season with the oil, salt, oregano and mix. Top with the black olives and serve.

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