Ensalada de naranja y hinojo (insalata di arance e finocchi alla siciliana)
Uncategorized

Orange and fennel salad (insalata di arance e finocchi alla siciliana)


Orange and fennel salad (insalata di arance e finocchi alla siciliana) ~ Uncategorized  ~ La ragazza col mattarello

 

Fennel, orange, nut and black olive salad. A simple but full of contrasts Sicilian classic, healthy, colourful, rich in vitamins and mineral salts and that will surprise you, to get out of the routine of classic lettuce salads.

 

Orange and fennel salad (insalata di arance e finocchi alla siciliana) ~ Uncategorized  ~ La ragazza col mattarello

 

Orange and fennel salad (insalata di arance e finocchi alla siciliana) ~ Uncategorized  ~ La ragazza col mattarello

 

Around here we don’t eat as much fennel as in Italy. Over there it is common to find it in multiple preparations, whether raw, baked, grilled or in vegetable creams. Its powerful aniseed flavour cleanses the palate and perfectly complements both pork and lamb dishes and all kinds of fish, especially blue fish.

Orange and fennel salad (insalata di arance e finocchi alla siciliana) ~ Uncategorized  ~ La ragazza col mattarello

There are 2 types of fennel. One is rounder, like the one in the photo; the other is longer. For raw preparations it is better to use the rounder one; for gratin or boiling, the elongated one.

Let’s see how to prepare this delicious salad for a really perfect result.

Buon appetito!

The card

Orange and fennel salad (insalata di arance e finocchi alla siciliana)

Fennel, orange, nut and black olive salad. A simple but full of contrasts Sicilian classic, healthy, colourful, rich in vitamins and mineral salts and that will surprise you, to get out of the routine of classic lettuce salads.
Dish: main courses
Cuisine: Italiana
Tags: fennel, nuts, olives, orange
Preparation time 10 minutes
Total time 10 minutes
Calories 295kcal
Author :Mia Mattarello
Print recipe

Ingredients

  • 1 Orange
  • ½ Fennel
  • 6 Black olives
  • 4 Nuts
  • Salt
  • Black pepper
  • Olive oil
  • Vinegar

Instructions

  • Remove the outer layers of the fennel and cut it finely with the mandolin
  • Peel the orange completely, with a sharp knife, so that no white residue is left on the skin
  • Cut the segments, leaving the skin in the middle, to obtain only the pulp
  • Prepare the dressing with a splash of olive oil, salt, pepper, vinegar and a little orange juice, which we can obtain by squeezing the leftovers
  • Arrange the ingredients on a plate and season

 


Did you try my recipe? I’d love for you to rate it!

1 star2 stars3 stars4 stars5 stars (1 vote(s), average: 5.00 out of 5)

Leave a Reply

Your email address will not be published.

Este sitio web recoge algunos datos personales de sus usuarios y utiliza cookies para analizar el tráfico y personalizar la publicidad. Si continua navegando, consideramos que acepta su uso. Puede cambiar la configuración u obtener más información aquí

ACEPTAR
Aviso de cookies