Orange and fennel salad (Insalata di arance e finocchi)
It is not so easy to find nice and good fennel in Norway. But, a few days ago I was in a shop, and while I was walking around and looking a bit, I suddenly saw some big white, fresh and firm fennels that made me want to make something good with them.... but what?!?
Behind me I found the solution: a mountain of oranges. Immediately the recipe popped into my memory.
"l'insalata di arance, finocchi e olive" is a typical dish from Sicilian cuisine. Light, nourishing and cleansing because of the fennel, which is low in calories but has a high content of dietary fibre, minerals and vitamins.
The taste is very special. The sweet fennel flavor goes incredibly well with the sour and aromatic orange flavor and together with the strong olive flavor they create a perfect combination for the palate.
I remember quite often eating this salad for lunch, when I didn't have much time to cook. Simple, quick and at the same time nutritious.
It was a good compromise.
This salad is particularly good with fish and white meat.
Fennel can be used raw, cooked, grilled and au gratin. In this recipe I use it raw.
Preparation: 20'
Ingredients for approx. 6 people:
- 2 fennels
- 2 juicy oranges + ½ orange for the juice
- 18 black olives
- Salt, freshly ground black pepper
- 3-4 tablespoons extra virgin olive oil
This is what you do:
Cut away the thick green stalks of the fennel. Cut the bottom off them. Rinse well and cut them into thin slices with a knife or with a mandolin.
Peel the oranges and make sure all the white skins are removed. Cut the orange boats into small pieces.
Squeeze the orange juice out of the half orange.
Place the fennel and then the orange pieces on a plate or in a bowl. Spread the olives on top.
Mix the olive oil, salt, pepper with the orange juice and stir well.
Drizzle (or pour) the dressing over the salad.