This is the typical Sicilian salad prepared with orange and fennel, seasoned with onions and an emulsion of Evoo, orange juice, salt and pepper and other ingredients that might sound a bit unusual mixed together, yet they work wonderfully, by giving a sour and sweet taste at the same time, and that’s why we all love this Sicilian salad.
It can be served to accompany both meat and fish dishes and it is perfect with practically any combination.
The preparation is so simple and fast that you can prepare it even at the last minute.
It is usually eaten in winter, especially at Christmas time, or when it is possible to pick oranges, so from November to June.
The origin of the orange salad is obviously linked to the history of oranges from China and Southeast Asia imported into Europe in the 14th century by Portuguese sailors. It was the Arab population who invaded Sicily in the 15th Century and who introduced this recipe into the culture of Sicily, as well as many other recipes that have ‘that Arab twist’.
Here is another one sarde-a-beccafico-sicilian-fishrolls-with-sardines/
Serves 2, Preparation time less than 10 minutes
- Fresh fennel, 2
- Orange, 2
- a pinch of salt
- Black ground pepper, to taste
- EVOO – Extra virgin olive oil, 2 tbsp
- Anchovy fillets, 2
- Black Olives pitted, 5-6
- Half onion, White or Red
Wash the fennel and cut into thin slices. Cut into thin slices the onion as well.
Peel an orange and cut it into slices, taking care to remove the white part near the skin because of its bitterness.
In a little bowl, squeeze the other orange juice, add to it a tbsp of EVOO, a pinch of salt and black ground pepper, stir together for a minute.
In a bowl or a salad plate assemble the onion and orange slices together, add the black olives, pour some of the mixture with Evoo and orange juice and mix.
Tip: depending on your taste you can leave the black olives whole or even cut them into rounds.
Add a few anchovy fillets and a few fennel leaves, season again with the EVOO+orange juice mixture and serve.