Chef Gianluca Deiana Abis: Insalata di Aranci e Finocchi/ Blood Orange and Fennel Salad
Prep. time: 15 minutes
Cook Time: 0
Difficulty: 2 out of 5
3 medium-sized blood oranges 1 large fennel bulb, very thinly sliced 1/2 small red onion, thin sliced 1 Tbsp extra-virgin olive oil 1 tsp balsamic vinegar 1 tsp orange juice sea salt qb freshly ground black pepper qb mint leaves for garnish
Using a sharp knife, remove all skin and pith from all blood oranges. Place orange slices in a bowl. Add thinly sliced fennel and onion. In a small bowl, combine extra-virgin olive oil, balsamic vinegar, and orange juice. Whisk together and drizzle all over the salad. Season to taste with salt and freshly ground black pepper. Garnish with mint leaves. Chef tips:
Salads are usually classified as contorni, or side dishes, in an Italian meal, but when it’s presented decoratively, Blood Orange and Fennel Salad can stand alone as an antipasto or, as its own fruit salad course. It’s a refreshing way to end a big meal.