Sicilian fennel and orange salad.
Fresh, tasty, ideal in every season, typically Sicilian, it has been a great success on Italian tables. Excellent as a side dish for both meat and fish, but also alongside poultry dishes.
Fennel is a friend of the entire gastrointestinal system. They have the ability to prevent the formation of intestinal gas.
They also have purifying and anti-inflammatory properties.
For this dish, I prefer to use Sicilian Navel and blood oranges.

Thought for you:

Cost: Very economical
Rest time: 10 Minutes
Preparation time: 5 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

156.26 Kcal

calories per serving

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Energy 156.26 (Kcal)
Carbohydrates 10.40 (g) of which sugars 8.58 (g)
Proteins 1.72 (g)
Fat 12.22 (g) of which saturated 1.91 (g)of which unsaturated 2.08 (g)
Fibers 3.38 (g)
Sodium 380.64 (mg)

Indicative values for a portion of 160 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 Sicilian Fennel and Orange Salad

10.5 oz fennel (cleaned weight)
10.5 oz blonde oranges (Navel)
2 tbsps extra virgin olive oil
to taste salt
to taste pepper
1 tbsp apple cider vinegar
3.5 oz black olives

Bowl
1 Cutting Board
1 Knife

Preparation: Sicilian Fennel and Orange Salad

Wash the fennel, remove the outer leaves, and the green parts. Then slice them.
You can recognize Navel oranges because on the side opposite to the stem they have a small hole like a navel
Peel the oranges, and you will notice the characteristically blonde flesh. Cut them into pieces, collecting the juice.
I also used some blood oranges.
Peel the oranges, removing the white parts then slice them.
Put the oranges and fennel in a bowl.
And add the black olives.
Then in a small cup, mix the EVO oil with the vinegar, salt, and pepper, emulsify, and dress the salad.
Wait 10 minutes and then you can serve it.
Here is the Sicilian Fennel and Orange Salad ready.