For ➋2 large naval or blood oranges
1 fennel bulb, thinly sliced
10-12 black & green cured olives, halved
fresh mint leaves
sea salt
1 tbs olive oil
Peel oranges, and cut into pinwheels, or slice into blocks. Discard the white skin. Save the juice.
Arrange orange and fennel slices.
Drizzle with olive oil and juice. Add mint leaves and salt*.
Serve with a handful of cold or lukewarm pasta, like spirelli.
*If the orange peel is edible, discard white skin, clean and cut into small strips. Add to the salad, along with some nuts, like walnuts or almonds.
Read more Sicilian dishes: Sicilian swordfish, Sicilian olive sauce, tartar of shrimps & artichokes, Sicilian broccoli, spaghetti with tomatoes, capers & mint.
