Insalata di Finocchio e Arance
Sicilian winter on a plate
Sicilian fennel and orange salad: shaved raw fennel with blood orange segments, black olives, red onion and olive oil.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4 servings
Ingredients
- 2 fennel bulbs, shaved thin
- 3 blood oranges, segmented
- ½ red onion, sliced paper thin
- ½ cup black olives
- ¼ cup extra-virgin olive oil
- Salt, pepper, fennel fronds
Instructions
- 01
Shave the fennel. Use a mandoline and drop the slices into ice water for 10 minutes to crisp.
- 02
Segment the oranges. Cut away peel and pith, then free the segments over a bowl to catch juice.
- 03
Dress with the juice. Whisk the caught juice with olive oil, salt and pepper.
- 04
Assemble cold. Toss everything gently and top with fronds. Serve within 20 minutes.
Larry’s rule: Cut the fennel across the bulb, not down it. Long strands are hard to eat politely.