This classic Sicilian salad can be topped with any variety of citrus; try it with grapefruit, blood orange or Cara Cara oranges!
2 cups citrus fruit
6-8 baby fennel bulbs
½ cup good quality olives, green or black
4 tablespoons olive oil
1. Peel and slice orange or grapefruit into small segments, removing the membrane when you come across it. Reserve half to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can. Reserve some of the green fennel tops for garnish.
2. Toss the fennel, orange slices and olives in a bowl together.
3. In a small separate bowl, combine citrus juice, the extra virgin olive oil and salt and whisk to form an emulsion. Dress the salad with this mixture and garnish with some fennel tops.