Sicilian orange and fennel salad

Sicilian orange and fennel salad. This salad, which for me it is a Sicilian obviousness, instead it may surprise those not used to mix, in a savory dish, fruits and vegetables. I never expected to publish the recipe and yet here she is: in this salad ingredients are the key part, everything depends on their freshness and sweet / salty contrast. In Sicily the salad of oranges and fennel Sicilian is served as an appetizer, but also as a side dish to meat or fish both, well prepared with some ingredients’ fat, It is seen that its acidity and its freshness perfectly clean the mouth. Of course, you can prepare the salad of oranges and fennel Sicilian when oranges are in season (from November to June for the late varieties): the best are those varieties of Dogwood, Tarot or Ribera. Then you need the fennel and black olives. This is the basic version, topped with an emulsion made with the juice of oranges, extra virgin olive oil and salt. Usually, though, the salad is enriched with black olives (vietatissime those stoned, sliced ​​olives come on 10 is not an exhausting trial), red onion from Tropea, Also fresh when in season, and anchovies or sardines in salt or pickled. This is the version I love most, that love combined with braciole di carne or to swordfish rolls or even a nice quiche with potatoes and scamorza or a corposa Quiche lorraine. I recommend, you can easily prepare in advance all the ingredients, but seasoned the salad of oranges and fennel just before serving, otherwise the salt will destroy textures and taste. Try it, I'm sure you will love even more the Sicily and its eclectic cuisine. Have a good day!

ORANGE AND FENNEL SALAD (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 oranges Sanguinello, Tarocco the Navel
  • 2 small fennel
  • 8 anchovies or sardines in oil or salt
  • black olives, just enough
  • a red onion (for me cool, Since we are in season)
  • the juice of an orange
  • extra virgin olive oil, just enough
  • salt and pepper, just enough

PROCEEDINGS

Sicilian orange and fennel salad

To prepare the salad of oranges and fennel Sicilian, wash the two oranges and fennel. Peel the oranges . At this point, or you can cut them into thin slices or, as I did, extract every single clove thus eliminating the peel Biancha that surrounds him, which it is bitter and fibrous.

Eliminate the wires by pulling them fennel with a knife, cut in half and then into thin slices.

Desalt anchovies (or sardines) and cut into thin strips.

Cut the olives into slices and discard the core.

Clean the onion and cut into thin slices.

Prepare an emulsion by beating with a whisk or fork orange juice, extra virgin olive oil and salt and pepper to taste.

Arrange the fennel on the plate, oranges, the sliced ​​red onion. Garnish with black olives and anchovy fillets, then season with the emulsion previously prepared. Serve immediately the salad of oranges and fennel and Sicilian good appetite!

TIPS

You can customize the salad of oranges and fennel Sicilian adding fresh mint, Pomegranate, capers and all that fantasy (and good taste) you suggest.

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4 comments

elisabetta 22 March 2018 at 08:38

My favourite

Reply
Ada Parisi 22 March 2018 at 15:24

<3 thanks dear

Reply
Nicola 21 March 2018 at 16:11

Congratulations to the game of colors.
Each type of regional or local cuisine has historical roots.
Beautiful this publication.

Reply
Ada Parisi 22 March 2018 at 15:23

Thanks Nicholas. The ingredients lend themselves to an elegant dish. I love each and every regional cuisine of Italy, We treasures to tell. A warm greeting, ADA

Reply

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