Sicilian fennel and orange salad

15 min
An Italian salad recipe that changes the traditional mozzarella tomato: orange, fennel, grapes, pine nuts...
All ingredients
Black Taggiasca olives 3 tbsp. freshly pressed ORGANIC olive oil & orange oil 2 tbsp. white condiment from Modena 2 fennel bulbs 2 oranges Some salad leaves of your choice 2 handfuls of raisins 2 pine nut handles
Cut the skin of the two oranges raw, without leaving a trace of white skin. Remove the supremes. Lightly toast the pine nuts in a small pan without fat. Prepare the fennel: cut off the upper (green) part, and remove the harder outer leaves. Cut the fennel into very thin strips with a mandolin. Emulsify the ORGANIC olive & orange oil with the white condiment. Arrange the salad, fennel and oranges on the plates. Garnish with the olives, pine nuts and grapes. Add 2-3 tablespoons of the orange emulsion and enjoy. You can add very thinly sliced raw red onions for a more full-bodied version!