I couldn’t suggest you an easier recipe! It’s a known salad that Sicilians eat during the winter. It’s a perfect combination of oranges and fennels! I’ve peeled oranges extracting the individual slices without the membrane that covers them, but if you want, you can cut the oranges as you think best. Remember: it’s important to eliminate the inner white peel because it’s bitter. The original recipe doesn’t include the addition of aromatic herbs, but I believe that the lemon thyme or the mint flavor this dish wonderfully. Don’t hesitate: read the recipe and begin to foretaste this goodness!
- 400 grams Ribera oranges
- 450 grams fennels
- 160 grams pitted black olives
- Extra virgin olive oil
- ½ lemon
- Salt to taste
- Lemon thyme or mint (optional)
Peel the oranges: remove the two ends, place the oranges on a work surface and cut the peel from top to bottom. You have to eliminate both the outer skin and the inner white peel. At this point, you can extract the individual slices. Follow the white membrane that separates one clove from the other and make a “V” cut, it will be necessary to reach the center of the orange. Place the slices in a bowl and set aside. Also you can get a delicious juice from the scraps of the fruit that it’s perfect to dress the salad.
Peel the fennels and slice them with a mandoline. Immerse them in a basin of cold water and ice until the use. This step will allow you to obtain even crispy fennel. Finally cut the olives into small pieces.
Now you can create your salad. In a bowl put the orange slices, the drained fennel slices and the olives. Season with lemon juice, orange juice, oil and a pinch of salt. Garnish with thyme or mint leaves and serve.