This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about the delicious Sicilian Fennel and Blood Orange Salad!
1,000 Foods To Eat Project
In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.
Ms. Sheraton includes an aweome Italian salad called Insalata de Finocchio e Arancie in her book. Otherwise known as Fennel and Orange salad, this is food #46 in my 1,000 Foods To Eat Project!
Use Blood Oranges For This Salad
The Sicilian blood orange is the best of the blood oranges. Therefore, it is no surprise that Sicily would be home to this most delicious of salads featuring one of their star citrus fruits!
In this recipe we will use slices or segments of blood oranges as essential ingredients of the salad. Blood oranges are in season from around December to April. So, I hope you will take advantage of making this salad during these months!
What Other Ingredients Are Needed To Make This Sicilian Fennel and Blood Orange Salad?
In addition to blood oranges, you will also need the following list of ingredients:
- Fennel fronds (used as beautiful garnish!)
- Red onion
You will need the following ingredients for the dressing:
- Good quality olive oil
- Freshly ground pepper (freshly ground really makes a HUGE difference!)
Thin Slices And Good Quality Ingredients Make For The BEST Salad!
Aim for very thin slices of fennel and red onion. If you have a mandoline that cuts thinly, that should do the trick! Otherwise, just do your best to cut thin slices of the fennel and red onion.
To prepare the blood oranges, simply remove the rind and as much of the pith as you can. Then slice, again as thin as you can. Some of mine fell apart into segments…it’s all good!
For the dressing, try to use the best quality olive oil that you have available. Good quality olive oil makes a HUGE difference, as does freshly ground black pepper!
The dressing is very simple and will complement the veggies just perfectly!
Recommendations On How To Serve The Sicilian Fennel And Blood Orange Salad!
I served this salad to accompany a main course of pasta. It also pairs well with fish. This is considered a winter salad because the blood oranges are in season mostly during the winter. So, if you want a break from heavy foods during the winter, this is the perfect salad for you!
I do hope you will enjoy this most delicious Sicilian salad next time you have access to some blood oranges!
Some Other Recipes You May Enjoy!
1,000 Foods To Eat Project
Please join me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.
If you’d like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here.
Delicious Sicilian Fennel and Blood Orange Salad
- Mandoline (not necessary but makes slicing easier)
- 1/2 fennel bulb sliced thinly widthwise
- 1/4 red onion sliced thinly
- fennel fronds a few for accent and garnish!
- 2 blood oranges rind and pith removed, and sliced thinly (segmented ok too!)
For The Dressing
- 1/2 large lemon squeezed – use the juice from the lemon only
- 3 tbsp olive oil use the best quality that you can
- salt to taste
- black pepper freshly ground is best! to taste
- Thinly slice the fennel bulb and red onion. Remove the rind and pith from the blood oranges, and thinly slice these as well.
- Make the dressing by combining all dressing ingredients, with salt and freshly ground pepper to taste. Mix the dressing well.
- Combine the sliced fennel, sliced red onion, and sliced blood oranges in a large bowl. Pour the dressing over these ingredients, and gently stir to bathe the salad with the dressing. Adjust seasoning if necessary by adding additional salt and pepper. Add some fennel fronds as garnish!