Insalata di arance e finocchi
Orange and fennel salad
Insalata di arance e finocchi: Sicily's winter orange and fennel salad with olives
In Sicily the orange harvest peaks in January, just as wild fennel and the big fennel bulbs come in, and this bright salad is on the table across the island at Christmas and through the winter, often to clean the palate after a rich main dish. Juicy oranges, ideally blood oranges from the slopes of Etna, are sliced with shaved fennel, red onion, black olives and good olive oil. Chef's tip: cut the peel and all the white pith away with a knife, then slice the oranges into rounds; pith is bitter and makes the salad chewy.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 fennel bulbfronds kept
- ½ small red onionvery thinly sliced
- 1 ¾ oz black olives
- 3 tbsp extra virgin olive oil
- ½ tsp flaky salt
- ½ tsp black pepper
Shop this recipe on Amazon
What you'll need
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Soak ½ small red onion in cold water for 10 minutes to soften its bite, then drain.
10 minStep 2: Cut the top and bottom off 4 oranges or blood oranges, then cut away the peel and white pith in strips, following the curve of the fruit. Slice into rounds and save the juice. Common mistake: leaving pith on; it's bitter.
Step 3: Trim 1 fennel bulb and slice it very thinly, ideally on a mandoline.
Step 4: Arrange the oranges and fennel on a plate. Scatter over the onion and 1 ¾ oz black olives.
Step 5: Drizzle with the orange juice and 3 tbsp extra virgin olive oil, season with ½ tsp flaky salt and ½ tsp black pepper and top with chopped fennel fronds. Serve within an hour.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does insalata di arance e finocchi take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of oranges or blood oranges?
- Mandarins or clementines, same weight.
- What can I use instead of small red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.