A classic winter salad here in Sicily, when fennel and oranges are at their best. It’s even better when made with blood oranges, but for those I’ll have to wait until later in the season… Fennel and orange is the basic version, although I like to add capers and red onion (in this case, I used the sweet, mild onions from Tropea, across the Straits in Calabria) and sometimes small black olives, not to mention Continue Reading →