Another salad you ask? Yes, because this guy is on a steady detox, purging my body of Mardi Gras’ dark magic with the power of Vitamin C. Have at you!
This salad, a riff on a Sicilian staple, is more commonly seen on the christmas eve menu around the Tuorto casa but my needs are too dire to wait a whole year. More important than it’s ability to expel all signs of NOLA voodoo, this humble salad displays the beauty that is Sicilian regional cuisine. Bright colors, exotic flavors, and an unwavering appreciation for quality ingredients.
At it’s core, it’s nothing more than some sliced oranges with a fresh salad on top, but using the highest-quality ingredients and a delicate hand creates pure gastronomic harmony. Andiamo, andiamo:
Orange & Fennel Salad (Insalata di Arancia e Finocchio)
1 Blood Orange
1 Cara Cara or Navel Orange
1 Fennel Bulb (female, the really round kind)
1/2 Sweet Red Onion
2 Handfuls Mixed Salad Greens
Salt, Pepper, Chile Flakes, E.V. Olive Oil
Remove the skin from your oranges by slicing off the top and bottom and then cutting down the sides to leave only the fruit and no pith. Cut into 1/4″ discs and arrange on a plate. Sprinkle with Salt and drizzle with olive oil lightly.
Slice your fennel in half and cut across as thin as possible.
Slice onion as thin as possible and add to a bowl. Sprinkle Onion with salt and top with juice of half the lemon. Mix and allow to “bloom” for 5 minutes. (this will make it much sweeter)
Once bloomed, add the fennel and washed greens. Add the juice from the other half of lemon, 2tbs or so of Olive oil, pinch of salt and crack or two of pepper. Mix lightly with hands to combine.
Top your oranges with salad and finish with chile flakes. (this is also great with Oil Cured Black Olives).
SPARK NOTES: 1.SLICE UP YOUR ORANGES 2.SLICE UP YOUR FENNEL 3.SLICE UP & BLOOM YOUR ONION 4.MIX SALAD AND TOP ORANGES