Sicilian Citrus & Fennel Salad with Shallot Vinaigrette.
Inspired by sun-drenched Sicilian afternoons, this bright, beautiful salad is our ode to the Torre Bennistra collection. Sweet citrus and delicate fennel are tossed with briny olives, fresh herbs and a sharp shallot vinaigrette - simple and full of feel-good flavour. It’s a versatile, go-to salad, perfect for a long table lunch or a barefoot moment in the kitchen. Best enjoyed beneath a striped umbrella, with the scent of summer in the air and something chilled close by.
Salad
- 3 Navel Oranges
- 3 Blood Oranges
- 1 Large Fennel Bulb
- 1 Grapefruit
- 1/2 cup Kalamata Olives, pitted
- 1 Red Onion, sliced
Dressing
- ¼ cup Extra-virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 small Shallot, minced
Garnish
- ⅓ cup Pistachios, shelled
- Chopped Parsley, for garnish
- Salt & Pepper to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar and minced shallot. Season with salt and pepper to taste, then set aside to let the flavours infuse while you prepare the rest of the salad.
- Prepare the citrus: Using a sharp knife, peel the navel oranges, blood oranges and grapefruit, removing all the white pith. Slice into thin rounds or segments and arrange on a large serving platter.
- Shave the fennel: Trim the fennel bulb, removing the tough outer layer and fronds (reserve a few fronds for garnish if you like). Using a mandoline or sharp knife, slice the fennel as thinly as possible. Scatter over the citrus.
- Add the olives: Dot the platter with pitted kalamata olives, around the citrus and fennel.
- Assemble and finish: Give the dressing a final stir, then drizzle it generously over the salad. Top with chopped parsley and shelled pistachios. Garnish with a few fennel fronds, if desired.
- Serve: Best served immediately, ideally outdoors with crusty bread and something cold in hand.
