Winter Orange & Fennel Salad

Not going to lie, this was always a summer favorite. It’s a perfect example of how easily confused we are by seasonality because in most parts of America, everything is available all the time. Living in Italy has taught me so much about eating seasonally, and I’m so happy to be able to share that with you. I’ll never look at oranges in the summer the same! This salad is either way, my absolute favorite and takes less than 5 minutes to make.

“Blood oranges from Sicily are widely considered among best in the world due to the very distinct microclimate of the Conca d’Oro as well as certain qualities in the soil. When you eat one in season you experience in one of the greatest and most authentic culinary pleasures from southern Italy.”

Walks of Italy

What You’ll Need:

(serves 4)


There are many ways to do this, and no way is wrong. I supreme my oranges to allow as much delicious juice to spill out onto the fennel as possible, but you can also peel it into wedges. To supreme an orange, peel away the skin, including the white, with a sharp knife and slice horizontally. Thinly slice the fennel (I use a mandolin because I like it extra thin). Toss together in a bowl with the fresh olive oil, pepper, and a pinch of the fine sea salt. Buon appetito! Thank me in the comments below ;)