This is the salad, my dad, Mario, came up with for the big sister-cities dinner that Solari’s hosted for the visiting dignitaries from Sestri Levante. The combination of the sweet oranges, crunchy fennel, and salty olives makes for a zesty palate-cleanser.
And because the salad can be prepared in advance and then tossed at the last minute, it’s a terrific side dish for a dinner party of any size, from four to forty guests.
Use only the bulb of the fennel, and core and quarter it before slicing. For the oranges, make sure to remove most of their white pith, as it can be bitter. You can squeeze the two teaspoons of juice needed for the dressing from one of the oranges before cutting it up.
The dressing can be made a day ahead and kept in the fridge; just be sure to take it out at least a half hour before serving, and give it a good stir before using.
This recipe is excerpted from Death al Fresco: A Sally Solari Mystery.