Insalata di Finocchio e Arance (in-sa-LAH-tah dee fee-NOK-kio eh ah-RAN-che) is a light and refreshing Italian salad that combines the sweet citrus flavor of oranges with the licorice-like anise notes of fennel. The addition of olives adds a salty touch, and a citrus vinaigrette dressing brings everything together.

Here’s how to create this delightful salad

Ingredients:

• 1 large fennel bulb, thinly sliced (about 2 cups)
• 2 oranges, peeled and segmented (see tip below for segmenting)
• 1/2 cup pitted black olives (such as Kalamata or Moroccan)
• For the Citrus Vinaigrette:
  • 2 tablespoons fresh orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar (or apple cider vinegar)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
• Optional Garnish:
  • Fresh fennel fronds (finely chopped)
  • Fresh parsley (chopped)

Instructions:

1. Prepare the Fennel: Wash and trim the fennel bulb. Thinly slice the fennel bulb using a mandoline or sharp knife.
2. Segment the Oranges: Peel the oranges, removing all the white pith. Using a sharp knife, cut in between the membranes to remove the orange segments. You can also use a spoon to gently scoop out the segments.
3. Combine Salad Ingredients: In a large bowl, combine the sliced fennel, orange segments, and pitted olives.
4. Make the Vinaigrette: In a small bowl, whisk together the orange juice, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and freshly ground black pepper.
5. Dress the Salad: Pour the prepared vinaigrette over the salad ingredients and toss gently to coat.
6. Serve: Serve the Insalata di Finocchio e Arance immediately. Garnish with chopped fennel fronds and/or fresh parsley (optional).

Tips:

• Segmenting Oranges: If you’re unfamiliar with segmenting oranges, there are many online tutorials that can visually guide you through the process.
• Adjusting the Fennel Flavor: If the licorice-like anise flavor of fennel is too strong for your preference, blanch the fennel slices in boiling water for 1-2 minutes before adding them to the salad. This helps to mellow the flavor slightly.
• Serving Options: This salad is delicious on its own as a light lunch or appetizer. You can also serve it alongside grilled fish, chicken, or pasta dishes.

Estimated Per Serving:

• Calories: 200-250
• Protein: 2-3 grams (mostly from olives)
• Carbs: 25-30 grams (mostly from oranges)
• Fiber: 4-5 grams (mostly from fennel and oranges)