Insalata di finocchi e arance
This refreshing salad from Sicily combines the crispness of fennel with the sweetness of oranges, creating a vibrant dish that captures the essence of Mediterranean flavors. A sprinkle of olives and a drizzle of olive oil elevate it to a perfect starter or side dish.
Italian · 20 min · 4 servings · Lorenzo R.
Ingredients
- 300 g fennel, thinly sliced
- 2 oranges, peeled and segmented
- 100 g black olives, pitted and sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Method
- In a large bowl, combine the thinly sliced fennel and orange segments.
- Add the sliced black olives to the bowl.
- Drizzle the extra virgin olive oil over the salad mixture.
- Sprinkle with chopped fresh parsley, salt, and black pepper to taste.
- Gently toss the salad to combine all ingredients well.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve the salad chilled or at room temperature in a large serving bowl.