Fennel and orange salad refreshing and delicious. I have few and indelible memories of my grandfather Antonio, who passed away prematurely when I was 7 years old. Among these memories is the Orange Salad, a peculiar combination of scents and flavors that initially amazed me as a child because oranges were just fruit to me, but then I tasted it and liked it a lot. Today, as Christmas approaches, the time of year when the absence of loved ones is felt most strongly, I remembered the Orange and Fennel Salad. Few and simple ingredients for a tasty and special side dish. I added to the finely sliced fennel the cubed oranges peeled raw, and then black olives and arugula, the small and tender leaves I grow in pots on my home balcony. For the dressing, I simply used olive oil, orange juice, salt, and pepper. I’ll just tell you that with this delicious Salad, I conquered my small family and in these days, I will prepare it again even during the Christmas Holidays, perhaps adding a lucky touch of pomegranate seeds. I also recommend reading my recipe for preparing a delicious Russian salad. Let’s head to the kitchen and prepare a special Fennel Salad with oranges together
AND DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cuisine: Italian
- Energy 98.63 (Kcal)
- Carbohydrates 10.62 (g) of which sugars 7.91 (g)
- Proteins 1.51 (g)
- Fat 6.15 (g) of which saturated 0.97 (g)of which unsaturated 1.08 (g)
- Fibers 3.01 (g)
- Sodium 190.42 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fennel with oranges
- 2 fennel
- 3 oranges
- 2.82 oz black olives (pitted)
- 1 bunch arugula
- to taste extra virgin olive oil
- 1 pinch pepper
- to taste salt
How to prepare Fennel and Orange Salad
Clean the fennel by removing the outer leaves. To prepare this salad and eat raw fennel, you must use the tenderest part. However, keep the remaining parts aside; you can use them for soups, add them to vegetable minestrone, or prepare fritters.
Wash the fennel and cut it into very thin strips. Peel 2 oranges raw. To peel oranges raw means to remove the segments from the skin and the outer peel that encloses them. Gently remove the peel with a knife, trying to include the white part underneath. Carefully remove the remaining white part. At this point, cut it into thick slices and then into pieces.
Wash the arugula, choosing small and tender leaves, and drain it well. Slice the pitted black olives into rings. Squeeze the other orange to extract the juice. Pour all the ingredients into a large plate or bowl: fennel, oranges, olives, and arugula.
Season with salt, a pinch of pepper, orange juice, and finally 4-5 tablespoons of extra virgin olive oil. Mix. I recommend letting the Orange and Fennel Salad rest for 30 minutes before serving it at the table, this way the ingredients will release all their aromas and flavors.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a richer and tastier salad, you can add anchovy fillets in oil or smoked salmon fillets
For the dressing, if you prefer, you can add balsamic vinegar
Also read the recipe for my Salmon and Zucchini Salad
