Insalata di Arance Rosse e Finocchi (Italian Blood Orange and Fennel Salad)

Insalata di Arance Rosse e Finocchi (Italian Blood Orange and Fennel Salad)

Blood orange and fennel salad is a Sicilian style winter salad built around contrast: juicy citrus, crisp anise scented fennel, briny olives, and good olive oil. The dressing should be minimal so the fruit remains the dominant flavor.

Servings & Timing

Servings: 4 Prep Time: 20 minutes Cook Time: none Total Time: 20 minutes

Ingredients

3 blood oranges 2 medium fennel bulbs 1/3 cup Castelvetrano or black olives, pitted 1/4 small red onion, very thinly sliced 3 tbsp extra virgin olive oil 1 tbsp fresh lemon juice 1/2 tsp kosher salt 1/4 tsp black pepper 2 tbsp fennel fronds 1 tbsp chopped flat leaf parsley

Preparation

1. Trim fennel, reserve fronds, and slice bulbs paper thin with a mandoline or sharp knife. Soak sliced fennel in ice water 5 minutes, then drain and dry thoroughly. 2. Slice red onion very thinly and soak in cold water 5 minutes to soften its bite; drain and dry. 3. Cut peel and white pith from oranges, then slice into rounds over a bowl to capture juice. 4. Arrange fennel and oranges on a chilled platter. Add olives and onion. 5. Whisk olive oil, 1 tbsp reserved orange juice, lemon juice, salt, and pepper. Spoon over the salad just before serving. 6. Finish with fennel fronds and parsley.

Professional Technique

The fennel must be dry before dressing or the vinaigrette becomes diluted. Cutting the oranges over a bowl preserves flavorful juice that becomes part of the dressing. Dress only at service so the fennel stays crisp.

Chef Tips

A mandoline gives the best fennel texture. Choose oranges that feel heavy for their size. If blood oranges are unavailable, use Cara Cara or regular oranges but keep the rest of the salad unchanged.

Common Mistakes

Do not leave thick white pith on the oranges, dress the salad far in advance, or use too much vinegar. Avoid watery fennel and strong raw onion that can dominate the citrus.

Wine Pairing

Grillo highlights the Sicilian character. Inzolia complements citrus and olives. Vermentino adds saline freshness. Etna Bianco provides mineral tension. Prosecco Brut works as a light aperitivo pairing.

Storage and Reheating

Best served immediately. Undressed components can be refrigerated separately up to 1 day. Once dressed, the salad loses crispness and should not be stored longer than a few hours.

Nutrition per Serving

Approximate per serving: 190 calories, 3 g protein, 23 g carbohydrates, 11 g fat, 1.5 g saturated fat, 7 g fiber, 14 g sugars, 390 mg sodium, 0 mg cholesterol.

Chef Gianluca