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A classic Sicilian winter salad featuring sweet blood oranges, crisp fennel, and a salty, oceanic punch from Sardinian Bottarga. This salad is a delightful balance of flavors and textures, perfect as a light lunch or elegant starter.
Ingredients
- Blood Oranges (Arancia Rossa di Sicilia)3 medium
- Fennel Bulb1 medium
- Bottarga (cured fish roe)2 oz
- Nocellara del Belice Olive Oil3 tbsp
- Fresh Mint Leaves1/4 cup
- to taste Salt
- to taste Black Pepper
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Learn MoreMethod
Prepare the Oranges: Peel the blood oranges, removing all the white pith. Slice into thin rounds or segments.
Prepare the Fennel: Trim the fennel bulb and thinly shave it using a mandoline or a sharp knife. You want paper-thin slices.
Assemble the Salad: Arrange the orange slices and fennel on a serving platter.
Add Bottarga: Shave the Bottarga over the oranges and fennel.
Dress the Salad: Drizzle generously with Nocellara del Belice olive oil.
Garnish: Sprinkle with fresh mint leaves.
Season: Season with salt and freshly ground black pepper to taste. Serve immediately.
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