Orange and fennel salad with rosemary recipe

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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
  1. 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.
  2. 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.
  3. 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).
  4. 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.

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