Mani Salad

Mani salad with oranges, salted pork (siglino), truffles from olives and figs, and orange, lemon and olive oil sauce

Recipe by chef Nena Ismirnoglou, Messinian Gastronomy Seminars 2014


Place the sliced fennel bulb in a bowl with water and ice. Leave in the refrigerator for one hour. Strain and pat dry with paper towel. Cover the bowl with a lid and store in the refrigerator.


Orange, lemon and olive oil sauce

In a small saucepan boil orange juice with the jest from the oranges and lemon until reduced by half. Transfer to a Thermomix processor and beat with the rest of the ingredients except for the xanthan gum. Reduce speed to 3, add the xanthan gum and beat for another 2 minutes until velvety in texture. Cool well and keep sauce in a small jar. The sauce can be stored in the refrigerator for 3-4 days.

Cut the salted pork in slices.  In a baking dish, lined with parchment paper, make a layer of pork slices, placing slices one next to the other. Using a tablespoon, pour some lemon and olive oil sauce on the slices and let them marinate for 30 minutes.


Olive-fig pâté

Mix all ingredients except for the sesame seeds until combined thoroughly and so that you have a smooth paste. Place in the refrigerator to solid up. You can either form small rissoles and sprinkle with sesame seeds or leave it in the form of a solid pâté. Place the pâté on a plate and using the back of a spoon press down and sideways.


Serving suggestion

Grill or roast in a hot oven the salted pork for 2 minutes. Place the orange slices on plates. Next to the slices put the salted pork and the olive-fig pâté or rissoles. Mix the fennel bulb, the salad, some salt and freshly ground pepper. Add this mixture to each plate, drizzle with orange, lemon and olive oil sauce and serve.

See chef Nena Ismirnoglou cooking the recipe here


  • 1-2 handfuls of tender green leafy vegetables – wild rocket, radicchio, chicory, etc.
  • orange slices (3-4 oranges)
  • I small fennel bulb, washed and cut into thin slices with a mandolin or ham cutter
  • 160-200 g salted pork from Mani (siglino)


For the olive-fig pâté

  • 50 g black olives, depitted
  • 80 g dried Kalamata figs, cut into small pieces
  • 1 teaspoon of fresh marjoram leaves, finely cut
  • freshly ground pepper
  • 1 tablespoon of wine petimezi
  • 1 teaspoon of pomegranate petimezi
  • 1 tablespoon of roasted sesame seeds (optional)
  •  For the orange, lemon and olive oil sauce
  • 250 ml orange juice
  • 30-45 ml lemon juice
  • 1 teaspoon orange jest
  • 1 teaspoon lemon jest (organic and non-waxed lemon)
  •  ½ small hot chili pepper
  •  60 ml olive oil
  • 1 teaspoon Dijon mustard
  • ½-1 teaspoon xanthan gum