Insalata di Rucola, Finocchio e Arance

Sicily has an overabundance of oranges in many varieties. In the winter and spring season the famous blood oranges can be found. This salad makes a terrific palate cleanser and is often paired with fish.

Serves 4

  • 4 oranges
  • 1/2 red onion, thinly sliced and soaked in water for at least 30 min.
  • 1 bulb fennel, thinly sliced
  • I bunch arugula, leaves washed and dried
  • olive oil
  • S & P

Peel the oranges with a knife, being sure to remove the entire white pith. Cut the oranges into cross section slices and place in a shallow salad bowl.

Drain the onions and pat dry. Lightly toss the onions with the fennel and orange slices. Drizzle with olive oil; season to taste with S & P and allow to marinate for 30 min.

Arrange the arugula on a serving platter and top with the marinated oranges. Drizzle with another light splash of olive oil before serving.

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