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Sicilian orange and fennel salad

by Ada Parisi
23766 views 5 min read

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, 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 BRACIOLETTINE MEAT TO MESSINESE or to SWORDFISH ROLLS. And it is a perfect side dish for a nice QUICHE WITH POTATOES AND SCAMORZA or a full-bodied QUICHE LORRAINE, all dishes a bit’ fat that orange salad refreshes admirably. 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)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 oranges Sanguinello, Tarocco the Navel

2 small fennel

8 anchovies or sardines in oil or salt

black olives, to taste

a red onion (for me cool, Since we are in season)

the juice of an orange

extra virgin olive oil, to taste

salt and pepper, to taste

Procedure

Sicilian orange and fennel salad

To prepare sicilian orange and fennel salad, 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 previously prepared emulsion. Serve sicilian orange and fennel salad immediately and have a good appetite!

Note

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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6 comments

Antonella 18 June 2019 - 08:57

Hi Ada!
Proven! Before that terminassero the latest oranges, I wanted to taste. It's cool, aromatic and also perfect as a light supper some night so sultry! I also added some tuft of wild fennel, an unmistakable aroma!
Fresh greetings! Antonella 8-)

Reply
Ada Parisi 18 June 2019 - 13:22

Hello Antonella! Well and, now with oranges and fennel we are just winding down. I'm glad you had time to try it. A warm greeting, ADA

Reply
elisabetta 22 March 2018 - 08:38

My favourite

Reply
Ada Parisi 22 March 2018 - 15:24

<3 thanks dear

Reply
Nicola 21 March 2018 - 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 - 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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