Sicilian fennel and orange salad with mandarin oil
SICILIAN ORANGE SALAD WITH MANDARIN OIL
Orange and fennel salad is one of the typical dishes of the Sicilian tradition in which the acidity of citrus fruits is perfectly combined with the sweetness of fennel and the savouriness of olives.
The history of this recipe is closely linked to the presence of oranges on the island, brought by the Arabs in the 15th century.
A typical winter recipe, colorful and light, it is perfect both as an appetizer and as a side dish, to accompany fish dishes or pork.
Ingredients
Procedure
PREPARATION
First, peel the oranges, taking care to remove as much of the white part as possible, and cut them into thin wedges.
Wash and dry the fennel, remove the stems and the tougher outer leaves. Slice the heart of the fennel with a mandolin, so as to obtain thin slices.
Toast the pine nuts in a pan for a few minutes.
In a cup, mix together the Terra Gentile EVO Oil, the Olive & Mandarin seasoning, salt and pepper and mix with a fork.
In a salad bowl, combine all the ingredients, the oranges, fennel, pine nuts and olives and season with the resulting emulsion.
Serve immediately, to prevent the vegetables from oxidizing.
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