Select Page
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!
Summer Sicilian Salad
  • 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


  1. Segment Oranges
  2. Slice Fennel & Red Onion
  3. Mix Greens
  4. Mix 1-3 with Dressing
  5. Style Points with Olives & Feta


and for those of you who like to cook with measurements and perhaps slightly less creative experimentation (haha)


  • 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



  1. Segment the Oranges or cut into slices after removing the peel
  2. Slice Fennel thin & toss with Arugula, torn Radicchio & sliced Red Onion
  3. Whisk together Olive Oil, Champagne Vinegar and Salt & Pepper
  4. Toss Salad in Dressing. Finish with halved Black Olives & Feta.