Insalata Di Finocchio E Arance Rosse (sardinian Fennel And Blood Orange Salad)
This refreshing and vibrant Insalata di Finocchio e Arance Rosse, or Sardinian Fennel and Blood Orange Salad, is a classic dish from Sardinian cuisine. The combination of crisp fennel and sweet, tangy blood oranges creates a perfect balance of flavors, making it a delightful addition to any meal.
Ingredients
- 2 fennel bulbs, thinly sliced
- 3 blood oranges, peeled and sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced fennel and blood oranges.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the fennel and oranges, and toss gently to coat.
- Let the salad marinate for 10 minutes to allow the flavors to meld.
- Serve the salad chilled and enjoy!
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 bowl Small bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Insalata di Finocchio e Arance Rosse as a refreshing side dish to grilled fish or seafood.
Tips & tricks
For an extra burst of flavor, add some thinly sliced red onion or a sprinkle of fresh mint to the salad.
Cost
$10