ORANGE AND FENNEL SALAD – Recipe by Piero Benigni – This salad is delicious, easy and quick to prepare. In addition to being a starter, it can be a great idea for a vegetarian and healthy main course in every season of the year. The gentle union of sweet and salty is intriguing, out of the ordinary and especially welcome. You’ll be surprised! The dish is of sicilian origin and widespread throughout Italy, particularly in the South.
Ingredients for 2 persons
- 1orange (medium size)
- 180 gfennel (about 6 oz)
- 1 spoonlemon juice
- q.s.salt
- q.s.pepper (if you like)
- q.s.olive oil
For your orange and fennel salad you need
- Salad Bowl
- Cutting board
- Knife
- Lemon squeezer
- Spoon
Wash fennel, dry it well with a cloth and cut it into thin slices or cubes, according to your preferences. Save some of the little and soft leaves, they will add flavour to the salad. Peel the orange, including the inner skin and cut it into thin slices. Put everything into a bowl and season with salt, a drizzle of olive oil, a tablespoon of lemon juice and pepper if you like. Stir well and let it rest for about ten minutes, so the various flavours and smells will blend perfectly. Before serving, stir again!
Various additions are popular to this salad, the most used being some green or black olives and/or a pinch or two of pine nuts. Raisins are fine too, especially if you soak them before adding. I tried with chunks of smoked salmon and found it fantastic!
Various additions are popular to this salad, the most used being some green or black olives and/or a pinch or two of pine nuts. Raisins are fine too, especially if you soak them before adding. I tried with chunks of smoked salmon and found it fantastic!
An inviting portion of this salad. Note some fennel leaves left for a better taste