Sicilian Orange, Fennel and Red Onion Salad
On a recent trip to Siracusa, Sicily, I had this amazing salad in a cooking class with Fiora Piccione (http://www.siciliandemocooking.com/). If you are ever in Siracusa and want to take a cooking class, I would highly recommend a class with Fiora. She is a wonderful chef and great teacher, and this salad was spectacular. The Italian name for this salad is Insalata di Arance e Finocchi alla Siciliana. I had several different versions of this salad during my stay in Sicily but Fiora's version was the absolute best. The citrus fruits from the island are plentiful, delicious, and I found, are enjoyed in both savory as well as sweet dishes. This particular salad is savory and refreshing served either by itself or before or after a meal.
Makes 6 servings
- 8 small blood oranges, or other oranges
- 1 medium red onion
- 3 to 4 radishes, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 tablespoons extra-virgin olive oil, or more to taste
- 1 teaspoon white vinegar
- 1/2 teaspoon coarse sea salt, or Kosher salt, or to taste
- 1/4 to 1/2 teaspoon cayenne red pepper
- 1 tablespoon Italian parsley, chopped fresh
Step 1: With a sharp, thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3-inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
Step 2: Peel the onion and slice it into very thin rounds. Slice radishes.
Step 3: Slice one bulbs of fennel as thinly as you can (use a mandoline if you have one).
Step 4: Add oranges, red onion slices, fennel, and radishes to a large bowl. Add some of the fennel fronds, parsley, kosher salt, cayenne pepper, extra-virgin olive oil and a splash of vinegar to taste. Toss and serve.