Insalata di Finocchi Arance e Olive

Name: Insalata di Finocchi Arance e Olive (Fennel Salad with Oranges and Olives)
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 10 black olives, pitted; 2 Sicilian blood oranges; 4 small fennel bulbs; 1 bunch of fresh herbs (basil or wild fennel); Salt and pepper, to taste; Salt and pepper, to taste; 2 tbsp Imperiale d’Abruzzo extra virgin olive oil; 1 bunch of fresh herbs (basil or wild fennel); 1 bunch of fresh herbs (basil or wild fennel)

Fennel Salad with Oranges and Olives

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

This refreshing dish of Sicilian heritage made with season winter ingredients is perfect as a side salad or a starter.

The sourness of the oranges and the saltiness of the olives combined with the crispy fennel is a perfect marriage for great taste and simplicity.

Ingredients

4 small fennel bulbs
2 Sicilian blood oranges
10 black olives, pitted

Europe
Italy
Side dish
Winter
Wedding/Marriage
Sicily
Mediterranean
Gluten-free
Vegan

Method

Trim off and discard the fennel stalks. Cut the fennel in thin slices of about 2mm with the help of a mandoline slicer and leave in iced water for 10 minutes to give it a crispier texture.

In the meantime trim and slice the orange with a small paring knife and remember to save the juice to season the salad.

Drain and dry the fennel with a paper towel, then place in a bowl with t