📝 About This Recipe
A quintessential Sicilian masterpiece, this Insalata di Arance e Finocchi is a masterclass in balancing contrasting textures and flavors. Crisp, aromatic fennel bulbs meet the succulent sweetness of sun-ripened oranges, punctuated by the briny pop of cured olives and the richness of extra virgin olive oil. It is a refreshing, vibrant side dish that captures the essence of the Mediterranean winter harvest and serves as a palate-cleansing accompaniment to any hearty meal.
🥗 Ingredients
The Produce
- 2 large Fennel bulbs (fronds reserved for garnish, bulbs chilled for extra crunch)
- 3 large Navel or Blood Oranges (peeled and sliced into rounds or supremed)
- 1/4 small Red onion (paper-thinly sliced)
The Dressing
- 4 tablespoons Extra virgin olive oil (high-quality, robust Italian oil preferred)
- 2 tablespoons Fresh orange juice (collected from the carving board while slicing)
- 1 tablespoon White balsamic or Champagne vinegar (adds a delicate acidity)
- 1/2 teaspoon Flaky sea salt (Maldon or similar)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
The Accoutrements
- 1/2 cup Oil-cured black olives (pitted and halved)
- 2 tablespoons Toasted pine nuts (lightly golden)
- 6-8 pieces Fresh mint leaves (torn just before serving)
- 1 pinch Red pepper flakes (optional, for a subtle heat)
👨🍳 Instructions
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1
Begin by soaking the thinly sliced red onion in a small bowl of ice water for 10 minutes; this removes the harsh 'bite' and keeps them incredibly crisp.
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2
Prepare the fennel by cutting off the stalks and reserving the feathery green fronds. Trim the base and remove any tough outer layers.
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3
Using a mandoline or an extremely sharp chef's knife, shave the fennel bulbs as thinly as possible (aim for translucent ribbons). Place the shavings in a large bowl.
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4
To prepare the oranges, slice off the top and bottom ends so they sit flat on your cutting board. Carefully carve away the peel and white pith following the curve of the fruit.
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5
Slice the oranges into 1/4-inch thick rounds, or if you prefer, cut between the membranes to create 'supremes' (wedges without skin). Do this over a bowl to catch any juice.
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6
In a small jar or bowl, whisk together the extra virgin olive oil, 2 tablespoons of the reserved orange juice, vinegar, sea salt, and black pepper until emulsified.
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7
Drain the red onions and pat them thoroughly dry with a paper towel.
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8
Add the sliced oranges and dried red onions to the bowl with the shaved fennel.
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9
Drizzle the dressing over the salad and toss very gently with your hands or large spoons to ensure every ribbon of fennel is coated without breaking the orange slices.
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10
Arrange the salad on a chilled wide platter rather than a deep bowl to showcase the beautiful colors.
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11
Scatter the oil-cured olives and toasted pine nuts evenly over the top.
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12
Garnish generously with the reserved fennel fronds, torn mint leaves, and a tiny pinch of red pepper flakes for visual contrast.
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13
Finish with one final, light drizzle of your best olive oil and a sprinkle of flaky salt right before carrying to the table.
💡 Chef's Tips
Use a mandoline for the fennel to achieve that professional, paper-thin texture that absorbs the dressing perfectly. If your oranges are very sweet, increase the vinegar slightly; if they are tart, add a tiny drop of honey to the dressing. Always toast your pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant—it unlocks a whole new dimension of flavor. Don't skip the ice water bath for the onions; it turns them from a pungent distraction into a sweet, crunchy highlight. Assemble the salad no more than 15 minutes before serving to prevent the fennel from losing its signature crunch.
🍽️ Serving Suggestions
Pair this with grilled branzino or roasted sea bass for a light, authentic Mediterranean dinner. Serve alongside a rich, slow-cooked Osso Buco to provide a bright, acidic contrast to the heavy meat. Enjoy as a refreshing first course followed by a simple spaghetti al limone. Matches beautifully with a crisp, dry Sicilian white wine like an Etna Bianco or a Grillo. Accompany with warm, crusty ciabatta bread to soak up the citrusy olive oil at the bottom of the plate.