This month our CK Kitchen recipe comes courtesy of our Kitchen Team Lead, Gnome.
A former Summer Camper & Staff Member, Gnome has spent the past few years learning in several different kitchens and has happily come back to join the CK Team this summer!
![](https://campkawartha.ca/wp-content/uploads/Sicilian-Salad.jpg)
Ingredients:
- A Juggler’s amount of Valencia Oranges
- The loneliest number of Fennel
- A ridiculously small amount of Ridichio
- Three handfuls of Arugula
- A Tennis Ball size Red Onion
- A baby Chipmunk’s swimming pool of olive oil
- World’s smallest waterfall of Champagne Vinegar
- A smidgen of Salt & Pepper
- Half a branch of Calamata Olives
- A Dandelion Head size of Feta
Method:
- Segment Oranges
- Slice Fennel & Red Onion
- Mix Greens
- Mix 1-3 with Dressing
- Style Points with Olives & Feta
and for those of you who like to cook with measurements and perhaps slightly less creative experimentation (haha)
Ingredients:
- 4 Valencia Oranges
- 1 Head of Fennel
- 1 Head of Radicchio or Chard
- 2 oz Baby Arugula
- 1/2 Red Onion
- 1/4 Cup Olive Oil
- 1/4 Cup Champagne Vinegar
- Pinch of Salt & Pepper
- 1/4 Cup of Calamata Olives
- 1/4 Cup of Feta Cheese
Method:
- Segment the Oranges or cut into slices after removing the peel
- Slice Fennel thin & toss with Arugula, torn Radicchio & sliced Red Onion
- Whisk together Olive Oil, Champagne Vinegar and Salt & Pepper
- Toss Salad in Dressing. Finish with halved Black Olives & Feta.