The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients.
We bought fennels and oranges at Mercatino di verdure (vegetable market) – Ca’ Cucina (Rebekkavej 49, Hellerup), as they import fresh vegetables and fruit grown in Italy every week.
If you are in Denmark don’t forget to take a look at the Mercatino di verdure and if you are interested in order a box with a mix of selected products email to here.
INGREDIENTS for 4-6 servings:
8 walnuts, roughly chopped
3 tbs extra virgin olive oil
salt and pepper
Cut the fennel in quarters lengthwise and then trim away the core. Slice the quarters lengthwise as thinly as you can.
With a sharp knife, cut away the peel of an orange by slicing from top to bottom, following the contour of the orange (see the picture below).
Cut between membranes to release segments (see the picture below), cut them in pieces, and put in a bowl.
Squeeze the membranes over the bowl and whisk with olive oil.
Toss in the bowl the fennels and mix very well. Scatter with walnuts and season with salt and pepper.