Fennel and Orange Salad/Insalata di Finocchi e Arance alla Siciliana

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Fennel and Orange Salad

Ingredients:

2 fennel bulbs, thinly sliced

2 oranges, peeled and sliced into rounds

1/4 red onion, thinly sliced

1/4 cup of pitted black olives, sliced

2 tablespoons of olive oil

1 tablespoon of red wine vinegar

Salt and pepper to taste

Fresh mint leaves for garnish

Instructions:

In a large mixing bowl, combine the sliced fennel, orange rounds, thinly sliced red onion, and sliced black olives.

In a separate mixing bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.

Pour the dressing over the salad and toss well to coat.

Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

When ready to serve, garnish with fresh mint leaves.

Enjoy your refreshing and vibrant Sicilian Fennel and Orange Salad as a light and flavorful side dish!

Insalata di Finocchi e Arance alla Siciliana.

Ingredienti:

2 bulbi di finocchio, affettati sottilmente

2 arance, pelate e tagliate a rondelle

1/4 di cipolla rossa, affettata sottilmente

1/4 di tazza di olive nere denocciolate, affettate

2 cucchiai di olio d’oliva

1 cucchiaio di aceto di vino rosso

Sale e pepe q.b.

Foglie di menta fresca per guarnire

Istruzioni:

In una grande ciotola, unire il finocchio affettato, le rondelle di arancia, la cipolla rossa affettata sottilmente e le olive nere affettate.

In una ciotola separata, sbattere insieme l’olio d’oliva, l’aceto di vino rosso, il sale e il pepe.

Versare il condimento sull’insalata e mescolare bene per coprire tutti gli ingredienti.

Coprire la ciotola e refrigerare l’insalata per almeno 30 minuti prima di servire per permettere ai sapori di amalgamarsi.

Prima di servire, guarnire l’insalata con foglie di menta fresca.

Goditi la tua fresca e vibrante Insalata di Finocchi e Arance alla Siciliana come contorno leggero e saporito!