Insalata Di Arance Rosse E Finocchio (blood Orange And Fennel Salad)
This refreshing and vibrant Insalata di Arance Rosse e Finocchio, or Blood Orange and Fennel Salad, is a classic Sicilian dish that perfectly balances sweet, tangy, and savory flavors. It's an ideal side dish for any meal, especially during the warmer months.
Ingredients
- 3 blood oranges, peeled and sliced
- 1 fennel bulb, thinly sliced
- 1/4 cup black olives, pitted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the blood orange slices, fennel slices, and black olives.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Let the salad marinate for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Fiber
- 6g
- Protein
- 2g
- Fat
- 1g
Supplies
Large mixing bowl Small mixing bowl
Tools
Sharp knife Cutting board Whisk
Serving suggestions
Serve the Insalata di Arance Rosse e Finocchio as a refreshing side dish alongside grilled fish or roasted chicken.
Tips & tricks
For an extra burst of flavor, consider adding a sprinkle of fresh mint or a drizzle of balsamic glaze before serving.
Cost
$8