This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table.
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Serve this salad with roasted or grilled seafood.
I agree with a previous reviewer: more mint and more orange. I am familiar with raw fennel but my guests were positively surprised of the blends of taste. A success. I will make it again for sure.
I've made this many times, and find it a really nice change from lettuce and spinach salads. The winters are very grey here in Vancouver, and just when it seems like winter will never end, the blood oranges and other citruses are in the stores. This salad always cheers me up, its soft bright colours and zingy flavours bring a bit of Sicilian sun to the heart of Canadian winter. I made it tonight, and used regular Kalamata olives instead of dry-cured. The dry ones are almost too salty for my taste, but their inky black makes a great colour contrast to the salad's soft pastels. I forgot the mint, but scattered some fennel fronds on top and it was none the worse for it. Nice licorice-y basil would be nice too.
This is an unusual salad with a flavor profile that works really well with grilled fish or chicken, or even a roasted chicken in winter. Guests usually find it a delightful surprise. I've found that the ratio of orange to fennel is a little low in the recipe as written, and that it needs a good deal more mint, at least a tablespoon, and a tablespoon of Italian parsley. Also, the dressing brightens considerably with the addition of the orange juice collected when sectioning the oranges and a tablespoon or so of mirin (japanese rice vinegar). Now that I have learned the technique and combination I tend feel free to combine until I like the flavor.
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