Sicily is well known for its citrus, which were introduced to the island during a period of Arab control. This recipe highlights the fruit in a light salad.
- Yield: 10 portions (6 ounces/portion)
For the Vinaigrette
- 3 oz White Wine Vinegar
- 5 oz Olive Oil, pure
- 4 oz Extra Virgin Olive Oil
- 4 tsp Fresh Rosemary, minced
- 5 oranges zest
- Salt and Black Pepper
For the Salad
- 3 Fennel Bulbs, shaved
- 1 Large Onion, shaved Vinaigrette
- 10 Oranges, peeled and sliced in ¼-inch rounds, or cut into segments
How to Make It
- To make the vinaigrette, combine all of the ingredients in a mixing bowl and mix thoroughly before seasoning to taste with salt and fresh black pepper.
- For the salad, both the fennel and onion should be shaved very fine using a mandoline or slicer, and then combined with the vinaigrette and allowed to sit for at least 1 hour.
- Once the fennel and onion have marinated, the salad is ready to be assembled by peeling the oranges and cutting them into desired shapes (rounds or wedges).
- The oranges can then be arranged on the plate and topped with the fennel/onion mixture, making sure to coat the oranges with some of the vinaigrette.