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Insalata di Arance e Finocchi

Serves 4 to 6 Salad vegetarian, Salads

Insalata di Arance e Finocchi

Insalata di Arance e Finocchi is a Sicilian classic, capturing the island's love for vibrant citrus and crisp vegetables. Often prepared as a refreshing side dish, it graces the table during warm months, celebrating the abundance of fresh produce. This version reflects the authenticity of home cooking, where olive oil flows generously and seasoning is instinctive.

Expect a burst of flavors with every bite: the sweet, tangy blood oranges contrast beautifully with the crunchy fennel, while Sicilian green olives add a briny depth. The olive oil and lemon juice meld it all together, with a hint of oregano and a sprinkle of flaky sea salt to elevate the taste. It's a simple yet sophisticated dish that embodies the essence of Sicilian cuisine.

Ingredients

  • 3blood oranges — segmented
  • 2fennel bulbs — thinly shaved
  • 80 gSicilian green olives
  • 4 tbspextra virgin olive oil
  • 1 tbsplemon juice
  • 1 pinchdried oregano
  • to tasteflaky sea salt

Method

  1. Begin by preparing the blood oranges. Using a sharp knife, slice off the top and bottom of each orange to create flat surfaces. Stand each orange upright and carefully cut away the peel and pith, following the curve of the fruit. Once peeled, slice the oranges into thin rounds and set them aside on a plate to allow them to come to room temperature.
  2. Next, prepare the fennel bulbs. Trim the stalks and fronds, reserving a few fronds for garnish. Slice the bulbs in half lengthwise, then cut out the tough core. Using a mandoline or a sharp knife, slice the fennel into thin, even slices. Place the fennel slices in a large serving bowl, allowing them to sit and soften slightly at room temperature.
  3. Pit the Sicilian green olives if necessary, then slice them in half. Add the olives to the bowl with the fennel, ensuring they are evenly distributed. This combination will provide a briny contrast to the sweetness of the oranges.
  4. In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and a pinch of flaky sea salt. The dressing should emulsify and cling slightly to the whisk, indicating it is well combined.
  5. Gently add the orange slices to the bowl with the fennel and olives. Drizzle the dressing over the salad, ensuring an even coating. Use your hands or a large spoon to toss the salad gently, taking care not to break the delicate orange slices.
  6. Allow the salad to rest for about 5 minutes. This brief resting period allows the flavors to meld together, enhancing the overall taste of the dish.
  7. Finish the salad by sprinkling a pinch of dried oregano over the top. Garnish with a few reserved fennel fronds and drizzle a final thread of olive oil over the salad. Adjust the seasoning with additional flaky sea salt to taste before serving.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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