The orange and fennel salad is a delicious winter salad.
In Sicily, home of Tarocco oranges, this salad is served as an appetizer, but also as a side dish with meat and fish dishes.
Its ingredients make it a concentrate of vitamins and minerals and at the end of the meal, its acidity and freshness perfectly clean the mouth.
Servings = 6 pax – Prep. Time = 5 minutes
- 3 large fennels
- 2 oranges
- 100 gr. black olives
- 6 sp. extra virgin olive oil
- 2 salt pinches
- 1 pepper pinch
Press one half of the two oranges, filter the juice and set aside.
Peel the other orange and cut into squares, having care to remove the white part and the membrane with a knife. Keep the rest of the orange aside to garnish.
Wash fennels carefully, cut it off the tufts, divide into quarters and then cut into thin strips.
Get an emulsion mixing orange juice, oil salt and pepper you will use to season the salad.
Pour the fennels into a salad bowl, add the olives and the squares of orange.
Season with the emulsion and mix well all before serving.