Receta Fennel And Orange Salad
| Raciónes: 6 |
Ingredientes
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Direcciones
- When blood oranges are in season in the winter, you'll see this salad in every Roman trattoria. Finocchio arancia is also a Sicilian dish which reflects the island's great agricultural fertility. Much of the citrus in Italy is grown in Sicily. What pulls this dish together is the good extra virgin olive oil and fresh black pepper. It's good to make it 3 to 4 hrs in advance, to let the fennel and oranges marinate together. Fennel and orange salad is easy to combine and is best served family style, from a big platter. If desired, spoon the salad over a bed of arugula at the last minute. Serve it with plenty of bread.
- Cut a thick slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, remove the outside layer of peel and white pith completely. One by one, cut the orange sections free of the white membranes and transfer to a bowl. Squeeze any remaining juice from the orange halves into the bowl and set aside.
- Halve the fennel bulbs lengthwise and cut out the hard base. Thinly slice and transfer to a serving bowl. Drain any excess juice from the oranges and add in the orange sections and juice to the fennel. Drizzle the salad with oil and add in salt and pepper to taste. Mix well and serve or possibly set aside to marinate up to 1 hour. Taste for salt and pepper. lf desired, serve over arugula.
- Pro Tip: The oranges can be sectioned a day in advance, then refrigerated in their juices. But whenever you are making salads with vegetables like fennel and celery, that have a high water content, they should be sliced just before the salad is made, to keep them crisp and fresh.