Uncle Larry Adventures

Italian Classics · Sicily

More italian salad recipes

Insalata di Finocchio e Arance

Sicilian fennel and orange salad: shaved raw fennel with blood orange segments, black olives, red onion and olive oil.

Insalata di Finocchio e Arance

Sicilian winter on a plate

Fresh Italian salad with tomatoes, mozzarella and basil in a rustic bowl

The short version

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

  1. 01

    Shave the fennel. Use a mandoline and drop the slices into ice water for 10 minutes to crisp.

  2. 02

    Segment the oranges. Cut away peel and pith, then free the segments over a bowl to catch juice.

  3. 03

    Dress with the juice. Whisk the caught juice with olive oil, salt and pepper.

  4. 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.

Nutrition (estimated, per serving)

Serving
1 serving (about 180 g)
Calories
260 calories
Protein
2 g
Carbs
14 g
Fat
23 g
Saturated fat
3 g
Fibre
5 g
Sugar
6 g
Sodium
380 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/insalata-di-finocchio-e-arance).

Before you cook

What to know about Insalata di Finocchio e Arance

What it is

Insalata di Finocchio e Arance is a salad recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 4 servings in 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: shave the fennel, then segment the oranges, then dress with the juice. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 fennel bulbs, shaved thin — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 3 blood oranges, segmented — supports the dish's balance, texture and regional character.
  • ½ red onion, sliced paper thin — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ½ cup black olives — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Wash and prepare the components ahead, but keep them dry and add the dressing shortly before serving.

What to serve with it

  • Serve as a side or a light first course.
  • Dress close to serving time so the leaves keep their texture.

Questions Larry gets asked

How long does insalata di finocchio e arance take to make?
About 15 min start to finish — roughly 15 min of prep and 0 min of cooking. That yields 4 servings.
What do you need to make insalata di finocchio e arance?
6 ingredients, starting with 2 fennel bulbs, shaved thin, 3 blood oranges, segmented, ½ red onion, sliced paper thin. The full list with quantities is on this page.
How do you start insalata di finocchio e arance?
Shave the fennel: Use a mandoline and drop the slices into ice water for 10 minutes to crisp.
How do you know when insalata di finocchio e arance is done?
Assemble cold. Toss everything gently and top with fronds. Serve within 20 minutes.
What is the most common mistake with insalata di finocchio e arance?
Cut the fennel across the bulb, not down it. Long strands are hard to eat politely.
Can you make insalata di finocchio e arance ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a salad that reheats well.

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Quick answer

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Yes, usually. Pork shoulder runs $2.50 to $4 per pound versus $5 to $8 for store links, so homemade costs roughly half — about $3 per pound all in with spices and casings. A grinder attachment pays for itself after about 25 pounds.

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