Siciliana Recipe

Prepare fennel and onion

Trim the fennel bulb: remove the stalks (reserve fronds for garnish), halve the bulb and thinly slice crosswise into about 1/8-inch slices to yield ~1 cup. Place slices in a small bowl of ice water for 5 minutes to crisp, then drain and pat dry.

Slice red onion

Peel and halve the red onion. Cut into very thin half-moon slices (about 1/8-inch). If raw onion is too sharp, soak slices in cold water for 5 minutes, then drain and pat dry.

Segment oranges

Using a sharp knife, cut the top and bottom off each orange. Working over a bowl to catch juices, cut away the peel and pith, then slice between membranes to remove clean segments (supremes). Reserve any juice and trimmings for the dressing (about 1 tablespoon).

Combine salad components

In a large salad bowl, add 6 cups spring mix. Scatter the drained fennel slices, thinly sliced red onion, halved black olives, and orange segments over the greens. Sprinkle chopped parsley and torn fennel fronds on top. Season lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper, but hold final seasoning until after dressing is added.

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, the reserved 1 tablespoon orange juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon red wine vinegar, and the minced garlic. Whisk (or shake in a jar) until blended.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the dressing. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or sweetness as needed by adding more lemon juice or a pinch more honey.

Let the vinaigrette rest for 5 minutes to allow flavors to meld; whisk again before using.

Right before serving, pour about 3 to 4 tablespoons of the lemon vinaigrette over the salad (start with less; you can add more to taste). Gently toss the greens to coat evenly without bruising the oranges.

Taste and adjust seasoning: add additional salt and pepper if needed and another tablespoon of dressing if the salad seems dry.

Transfer to serving plates or a platter. Garnish with reserved fennel fronds and an extra drizzle of olive oil if desired. Serve immediately.