The Sicilian fennel and orange salad is very quick and very tasty, fresh, and seasonal, prepared for various occasions but especially on Christmas Eve and Christmas lunch, either as an appetizer or a palate cleanser between the first and second courses, providing freshness in the mouth and relief to the stomach.
Few and simple ingredients that can be further enriched to make it heartier, but as simple as it is presented, it’s delicious.
Below I leave you with other simple and delightful salads to prepare for Christmas and beyond, and then let’s discover how to make the Sicilian fennel and orange salad right after the photo as always!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for fennel and orange salad
- 2 Fennel bulbs
- 3 Oranges
- 2 tablespoons Black olives (pitted)
- 1 tablespoon Raisins
- 2 pinches Salt
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- 2 tablespoons Pine nuts
- 5 Walnuts
Preparation of fennel and orange salad
To prepare the fennel and orange salad, first wash and dry the fennel and remove the tougher outer leaves, then slice them very thinly with a sharp knife or a mandoline.
Place the fennel in a bowl filled with very cold water and let them rest.
Now peel 2 oranges and slice them thinly with a very sharp knife, trying to take only the flesh.
Arrange the orange segments in a bowl and set aside.
Meanwhile, soak the raisins in hot water.
Squeeze the juice from the remaining orange and place it in a mixing bowl, add salt, oil, and vinegar, and blend into an emulsion.
The Sicilian fennel and orange salad is almost ready, drain the fennel and dry them quickly without breaking the slices.
Arrange alternating layers of fennel and oranges on a serving platter.
Sprinkle over the drained raisins and pitted olives, dress with the freshly prepared emulsion.
Let the fennel and orange salad rest for 5 minutes before serving and..
ENJOY YOUR MEAL
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Variations of fennel and orange salad
If you want to further enrich the Sicilian salad, you can toast pine nuts in a pan without any fat and add them after dressing the salad.
If you want to further enrich the Sicilian salad, you can toast pine nuts in a pan without any fat and add them after dressing the salad.
Alternatively, you can shell walnuts, chop them coarsely, and sprinkle over your salad before serving.
Storage
The salad should be consumed right after preparation, otherwise it loses its freshness and crunchiness.
Other recipes
If you want to see other types of recipes, you can return to HOME.
