The Oranges and Fennels Salad is a traditional winter recipe, colorful, tasty, and light. It is perfect as an appetizer, but also as a side to meat or fish dishes, or just to freshen up after a good meal.
This salad is an easy recipe and a great success on the table. It is healthy and light, but always tasteful. You can make it in a few simple steps.
We tried the recipe with aniseeds, that emphasize the citrus taste. Try it!
Ingredients
- 2 fresh fennels
- 2 oranges
- 3 tbsp EVO
- 1 fistful of raisins
- salt and ground black pepper to taste
- aniseeds (if you like them, or fennel seeds)
- 1/4 red onion finely sliced
- black olives
- a few anchovies
Instructions
Peel the oranges and cut them in slices, eliminating the white part.
Dunk the raisins in lukewarm water for 15 minutes, then squeeze them.
Wash and finely slice the fresh fennels and the red onion.
In a small cup, prepare the dressing: mix with a fork the EVO with the oranges juice, salt, and pepper to taste.
Place all the ingredients in a bowl or a plate, and add the dressing.
Let the salad rest for 15 minutes before serving, so all the ingredients mixed together.
The tradition behind the recipe of the Oranges and Fennels Salad
The recipe for the Oranges and Fennels Salad is a tradition from the beautiful Sicily.
During the fall/winter season the Sicilian oranges ripe to perfection and you can taste their goodness. This citrus fruit is perfect to taste the union of the sweet and savory flavors.
The tradition of our recipe is linked to the origin of the Sicilian orange, an hybrid between pomelo and mandarin, from China and South/East Asia.
The history says that, during the XIV century, the Portuguese sailors imported the fruit in Europe (indeed, portogallo is the name of the orange in many languages).
In particular, the oranges arrived in Sicily thanks to the Arabs. During their dominion, they started growing oranges trees in the Sicilian gardens. That is how this recipe was born!
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Ciao!
Martina and Elisa
