Ingredients
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1 medium fennel bulb
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2 medium oranges, sweet
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10 green olives
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2 tsp capers
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Salt
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Olive oil
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Optionally:
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Wine vinegar
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A few sweet onions
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2 tsp pumpkin seeds
Directions
In every restaurant on Sicily you will find a mysterious dish called “Sicilian salad”. It is fennel and orange salad. Easy to make, but it has absolutely pleasant and extraordinary flavor: fresh and fragrant fennel and juicy oranges.
This salad is super easy to make and super heathy and tasty to eat!
Try and get a load of it!
It is perfect for a light dinner or a summer lunch.
Today's visits: 1.
Steps
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1
Done
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Peel and prepare the oranges to release segments. On the Internet there are plenty instructions on how to quickly peel oranges. Choose any method you want. As for me, first I slice a little off the top and bottom, then trim away the peel and pith by slicing it downwards, and then I cut every segment out and cut it carefully in half. During the process, oranges will release much juices – save it for later, it will be a nice addition to the salad. |
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2
Done
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Peel the fennel bulb. Remove the green and defective parts, if any. |
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3
Done
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Cut the bulb in half. Thinly slice each half. |
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4
Done
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Place the fennel and orange segments into a bowl. Add the capers, salt, olive oil and, of you like or if the oranges are too sweet, add some wine vinegar. Mix carefully in order not to damage the orange segments. Transfer to serving plates and sprinkle with sliced onions and pumpkin seeds. Garnish with olives. Done! How to serve: On Sicily, they serve only fennel and orange segments sprinkled with capers and onions and garnished with olives. Everyone dresses to their taste. This is how you may serve it at home, or dress before serving. How to keep: It not supposed to be kept.
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