Side Italian

Fennel and orange salad

Name: Fennel and orange salad recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/2 small red onion, thinly sliced; 2 (900g total) medium fennels, bulbs thinly sliced lengthways, fronds reserved; 2 large blood oranges (see note); 60ml olive oil; 40.00 ml red wine vinegar

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Insalata di arance e finocchi (fennel and orange salad)

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by delicious. team

delicious. team

Mar 17, 2024

As pretty on the plate as it is delicious, this Italian citrus salad incorporates seasonal produce but works equally well all year round.

1/2 small red onion, thinly sliced
2 (900g total) medium fennels, bulbs thinly sliced lengthways, fronds reserved
2 large blood oranges (see note)
1/4 cup (60ml) extra virgin olive oil
2 tbs red wine vinegar

Method

1.

Soak the onion in cold water for 10 minutes (this softens the flavour).
2.

Arrange sliced fennel in a large serving bowl. Drain and pat dry onion, then scatter over the fennel.
3.

Using a sharp knife, carefully slice off the top and bottom of the orange. Sit the bottom on a chopping board and, using even downward strokes, slice strips of the skin away from the flesh and discard. Remove any remaining white pith. Holding the peeled orange over the serving bowl (so as to catch the juices), cut between the membranes to dissect the orange, and let the pretty segments fall into the salad.
4.

Drizzle with oil and vinegar. Season with salt flflakes. Serve scattered with reserved fennel fronds.