Sicilian Orange Salad For One
This single serving Sicilian orange salad is made with sliced oranges, crisp fennel, red onion, Kalamata olives, and white balsamic vinegar. A single serving side dish or light lunch that's ready in 10 minutes.
Servings: 1 serving
Ingredients
- 1 small orange or ½ of a medium orange, peeled and sliced into rounds
- ½ small fennel bulb (4.5 ounces), thinly sliced
- ¼ small red onion , thinly sliced
- 4 Kalamata olives
- ¼ teaspoon white balsamic vinegar
Instructions
- Arrange the orange slices on a plate.
- Layer the sliced fennel over the oranges.
- Add red onions slices.
- Top with Kalamata olives.
- Drizzle with white balsamic vinegar and serve immediately.
Notes
Slice everything thin. Thick fennel and onion slices overpower the orange. Use a mandoline if you have one, or take your time with a sharp knife. Thin, even slices make the salad easier to eat and let the flavors blend in every bite.
Choose heavy oranges. Pick fruit that feels heavy for its size. More weight means more juice, and juice is what makes this salad work.
Soak the red onion if it's too sharp. Drop the slices in cold water for 5 to 10 minutes. This takes the harsh edge off without losing the flavor.
Don't dress the salad until you're ready to serve. The vinegar softens the fennel quickly. Slice and prep everything ahead if you want, but add the white balsamic right before eating.
Save the fennel fronds. Chop them and scatter over the top for a light herby garnish. Leftover fronds also work well tossed into green salads, stirred into soups, or blended into a small batch of pesto.
Use the best oranges you can find. Blood oranges, Cara Cara, or navel all work. Avoid oranges that are dry or pithy. If your orange tastes tart, a tiny drizzle of honey helps balance it.
How To Cut And Slice Fennel
- Trim: Cut off the fronds and root end. Save fronds for garnish, if desired.
- Peel: Remove any tough outer layers.
- Halve: Stand the bulb upright and cut it in half from top to bottom.
- Optional: Remove the core for softer strips, or leave it in to keep slices intact.
- Slice: Lay one half flat and thinly slice for the salad. Use the remaining half in other salads, soups, or pasta dishes.
- Trim the Ends: Cut off both ends of the orange and discard them.
- Remove the Peel: Carefully slice downward to remove the peel, following the natural curve of the fruit. Continue until all the peel is removed.
- Slice: Now your orange is ready to be sliced into rounds.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 75mg | Potassium: 706mg | Fiber: 7g | Sugar: 12g | Vitamin A: 436IU | Vitamin C: 67mg | Calcium: 111mg | Iron: 1mg
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