Fennel And Orange Salad Recipe - Cooking Index
Fennel And Orange Salad Recipe - Cooking Index
This Sicilian salad is colorful and unusual. My grandmother used to tell us that when there was nothing to eat in Sicily, there were always tarocchi, or blood oranges, so called because of their deep red color. Blood oranges are available in late June and early July, but when I can't get them, I use navel oranges.
Cuisine: Italian| 6 tablespoons | 90ml | Blood or navel oranges (medium) |
| 1 tablespoon | 15ml | Fennel bulb - trimmed, and (medium) |
| Cut into thin strips | ||
| 2 tablespoons | 30ml | Finely-minced fennel leaves |
| 3 tablespoons | 45ml | Finely-chopped walnuts |
| 1/2 cup | 118ml | Colavita extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-cracked black pepper - to taste | ||
| Romaine lettuce leaves |
Peel the oranges and remove as much of the pith (white membrane) as possible. Slice the oranges into thin rounds and place them in a shallow dish, slightly overlapping them. Sprinkle over the fennel strips, fennel leaves, and walnuts. Drizzle the olive oil over, and sprinkle with salt and cracked pepper.
Cover tightly with plastic wrap and let the salad stand at room temperature for several hours. Every so often, tilt and turn the dish so that the oil and juices that have collected flow over and around the oranges.
To serve, arrange the salad on a bed of Romaine lettuce and pour the juices over.
This recipe yields 4 to 6 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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