Insalata d'arancia e finocchi (Italian fennel orange salad)

    15 min

    This recipe was given to me by an Italian friend, it's a winter salad with fennel and oranges.

    1 person made this

    Serves: 4 

    • 4 small fennel bulbs
    • 10 pitted black olives, chopped
    • 3 oranges
    • 15 pine nuts
    • 20g raisins
    • freshly ground black pepper
    • 1 teaspoon oregano
    • 4 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • salt

    Prep:15min  ›  Ready in:15min 

    1. Trim fennel greens and set to one side. Remove the fibrous outer layers and cut out the core of the fennel. Cut bulbs in half and wash, then cut halves in half again so that you have four quarters to each fennel.
    2. Blanch fennel in boiling water for 5 minutes. Drain and let cool.
    3. Soak raisins for 7 minutes in warm water. Drain and let dry on kitchen paper.
    4. Peel oranges, making sure to remove all the white bitter pith. Segment and filet the oranges over a bowl to catch all the juice.
    5. In a small bowl whisk olive oil with the balsamic vinegar and orange juice you collected. Season with salt. Pour dressing over salad and toss gently. Decorate with the reserved orange filets.
    6. Cut fennel into fine strips and place in a salad bowl. Add olives and orange filets (reserve the juice and some for the garnish) and sprinkle with pine nuts and raisins. Mince some of the fennel greens and sprinkle over the salad. Season with pepper and oregano. Marinate for 30 minutes before serving.

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