Sunday, June 14, 2015

Sicilian Fennel Salad

It has been a very long time since I posted a recipe. Last week I came across an inspiring Sicilian salad. I have never used fennel in my kitchen before but after having tasted this salad, it will become part of our family cook book.

3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup oil-cured black olives

1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl
3.) Season to taste with salt and freshly ground black pepper.
4.) Tear arugula into large pieces and arrange in the salad bowl.
5.) Slice fennel bulbs into long strips.
6.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Buon appetito!


Francesca Foglia said...

It' s a very good recipe, but it's better eating this salad for lunch and not in the evening (for the vitamin C of the oranges) !

Expat with Kids said...

Thanks for the tip! I appreciate it.

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