Sicilian-style orange salad is a typical dish from Palermo, handed down from family to family and from generation to generation.
A fresh and intensely flavored dish that can easily accompany both meat and fish main courses. It is often found on Sicilian tables at lunchtime, as a simple accompaniment to the preparation of the day. The presence of orange, which in this salad is combined with fennel and olives, ensures that those who eat it get the right vitamin boost (especially vitamin C). The high digestibility of the dish makes it perfect for everyone, a source of nutrition and diet, so much so that each member of the family can eat it without any problems. The flavor of the orange blends well with the savoriness of the black olives and the delicacy of the fennel, creating a nice contrast that refreshes the mouth and prepares it for the next dish. You can prepare it for any occasion and in very little time, ensuring that you bring to the table a healthy but tasty dish that is hard to forget. Remember to check the origin of the oranges, trying to retrieve those directly from Sicily. The taste of this fruit changes a lot depending on the place of production, and Sicilian ones remain among the best ever.
Ingredients
To prepare this fun alternative to the classic salad you will need very few ingredients. With the amounts we have left below you will be able to please the palate of 4/5 diners. – 3 Sicilian oranges
– 100 g fennel
– 6/7 black olives
– vinegar q.b.
– olive oil q.b.
– salt and pepper to taste.
Proceedings
As you can easily imagine, preparing Sicilian orange salad requires very little time and kitchen experience. Pay attention to the seasonings! Those are the key to a flavorful and perfect accompanying dish.
The first thing to do is to take care of the oranges, which will need to be cleaned properly. Since they are about to be included in a salad to be eaten by the spoonful, it is best to remove the white part that separates the pulp from the peel.
When you take care of removing the orange peel, try to go as deep as possible, so that the white peel is already removed at the start. Divide the oranges into wedges and place them inside a large bowl.
Proceed with cleaning the fennel, which will need to be washed and stripped of the tough upper leaves. Cut them into thin slices, then add them to the same bowl as the oranges. Season with salt, pepper, plenty of oil and a splash of vinegar. Mix everything carefully and then add the black olives as well (you can choose the amount according to your taste). Some people prefer to cut the olives in two, removing the bone, and some prefer to leave them directly whole. Either way, after adding the olives, taste thesalad and adjust the salt and pepper. Once satisfied, pour everything inside a serving bowl and let the individual ingredients season for a few hours. At this point your Sicilian orange salad is completed, cold and ready to eat.
