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.

Insalata Di Finocchio E Arance Rosse (sardinian Fennel And Blood Orange Salad)

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

  1. In a large bowl, combine the sliced fennel and blood oranges.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the fennel and oranges, and toss gently to coat.
  4. Let the salad marinate for 10 minutes to allow the flavors to meld.
  5. 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