SicilianItalian
Orange and Fennel Salad
by Chef Max Mariola · 1.1M subscribers on YouTube
A light, refreshing winter salad made with blood oranges and fennel, dressed with olive oil, salt, pepper, and dried oregano, and finished with Taggiasca olives. A healthy and flavorful side dish.
- Difficulty
- easy
Ingredients
7 items- Fennel BulbsChoose male fennel (rounder with a protuberance) for best texture in salads
- Arance TarocchiBlood oranges from Catania, Italy; use Tarocchi variety
- Extra Virgin Olive OilUse a good quality extra virgin olive oil
- SaltFine sea salt
- PepperBlack pepper, freshly ground
- Taggiasca OlivesSmall, black olives from Liguria
- Dried OreganoDried oregano
Method
- Select male fennel (rounder with a protuberance) and discard the tough outer layer.
- Using a mandoline or knife, thinly slice the fennel and place it in a bowl of ice water to crisp up.
- Using a serrated knife, peel the blood oranges (tarocchi) by cutting off the top and bottom, then removing the peel and pith. Cut into slices or segments (pelare a vivo).
- Squeeze the leftover orange peels to extract the juice and set it aside for the dressing.
- In a small bowl, combine the orange juice with extra virgin olive oil, salt, and pepper. Whisk to emulsify.
- Drain the fennel slices from the ice water and pat dry.
- Arrange the orange slices on a serving plate. Top with the fennel.
- Add Taggiasca olives on top.
- Drizzle the dressing over the salad.
- Sprinkle dried oregano on top. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
