Insalata di Arance e Finocchio

Name: Insalata di Arance e Finocchio
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 3 whole oranges (preferably sicilian tarocco or moro blood oranges); 1 large fennel bulb; 60 g cured black olives; 0.5 small Red onion; 45 ml Extra virgin olive oil; 3 g Fine sea salt; 1 g freshly cracked black pepper; 2 tbsp fennel fronds

A crisp Sicilian winter salad of sliced fresh oranges, shaved fennel, black olives, and olive oil, balanced with gentle seasoning.

🇮🇹Italy· Sicily

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 8 gathered

Servings

3 whole oranges (preferably sicilian tarocco or moro blood oranges) — peeled and pith removed
1 large fennel bulb — trimmed, fronds reserved
60 g cured black olives — pitted or unpitted, such as baked Sicilian olives
½ small Red onion — sliced paper-thin
45 ml Extra virgin olive oil — fruity Sicilian oil preferred
3 g Fine sea salt — to taste
1 g freshly cracked black pepper — coarsely ground
2 tbsp fennel fronds — finely chopped

Equipment

•Sharp chef's knife
•Chopping board
•Mandoline slicer
•Wide serving platter

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 9 g
carbs: 16 g
fibre: 4 g
protein: 2 g
calories: 145 kcal

Instructions

1
Cut the top and bottom off each orange so they sit flat on your chopping board.
2
Slice away the peel and white pith from top to bottom, following the curve of the fruit.
3
Slice the peeled oranges horizontally into rounds roughly half a centimetre thick.
4
Trim the fennel stalks and base, keeping the delicate feathery green fronds aside.
5
Slice the fennel bulb as finely as possible using a mandoline or very sharp knife.
6
Soak the sliced red onion in a bowl of cold water for ten minutes to soften its sharpness.
7
Drain the onion thoroughly and pat dry with kitchen paper.
8
Arrange the orange rounds and shaved fennel in overlapping layers on a wide serving platter.
9
Scatter the drained red onion slices and black olives evenly over the top.
10
Drizzle the extra virgin olive oil evenly over the salad.
11
Season with sea salt, black pepper, and the reserved chopped fennel fronds before serving.

Chef's tips

Slice the fennel as thinly as possible to ensure a crisp, delicate texture rather than tough bites. If using blood oranges, work over a rimmed board or bowl to catch any escaped juice, which can be poured straight into the dressing.

Ingredient substitutions

blood oranges → sweet Navel or Cara Cara oranges
baked Sicilian black olives → cured Gaeta or Kalamata olives

Storage

Store leftovers in an airtight container in the fridge for up to 24 hours, noting that the fennel will gradually lose its crunch.

Reheating

This dish is served fresh and chilled or at room temperature; do not reheat.

Common mistakes to avoid

•Leaving bitter white pith on the oranges, which ruins the clean flavour balance.
•Cutting the fennel into thick chunks rather than fine, translucent shavings.
•Dressing the salad too far in advance, which draws out water and makes the fennel limp.