Chef Graziella
Insalata di Finocchi e Arance
A Sicilian winter salad where anise-sweet fennel meets blood oranges, black olives, and mint. The Arabs who ruled Sicily for two centuries left this gift behind.
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Insalata di Arance alla Siracusana
Created by
The orange salad of Syracuse, where winter citrus needs nothing but olive oil, salt, and the restraint to add nothing more. A lesson in what happens when you trust perfect ingredients.
Salads
Italian, Sicilian
Weeknight
Quick Meal
15 min
Active Time
0 min cook•15 min total
Yield4 servings
Sicilians do not need lessons in restraint, but they could teach them. This salad from Syracuse proves the point. Blood oranges, sliced and dressed with olive oil. Salt. Perhaps a few rings of red onion, perhaps some olives. Nothing else.
No vinegar. The orange is its own acid. Those who add lemon juice or balsamic have missed the entire philosophy of the dish. The fruit does the work. You simply arrange it properly and get out of the way.
This is winter food. Blood oranges come into season in January and February, their flesh striped with crimson from the volcanic soil and cold Sicilian nights. When you slice one open and see that deep red bleeding into orange, you understand why generations of Syracusans have been making this salad. You do not improve upon perfection. You serve it.
Arab traders brought bitter oranges to Sicily in the 9th century, but the sweet oranges that make this salad possible arrived centuries later via Portuguese trade routes. Syracuse, one of the ancient world's greatest Greek cities, sits in the heart of Sicily's blood orange country, where the volcanic soil of Mount Etna and dramatic temperature swings between day and night create the characteristic crimson pigment. This salad has been served in Syracusan homes for generations, always in winter, always without vinegar.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
blood oranges
Quantity
4 large
red onion
Quantity
1 small
sliced paper-thin
oil-cured black olives
Quantity
12
pitted
extra virgin olive oil
Quantity
finest quality, Sicilian if possible
flaky sea salt
Quantity
to taste
black pepper
Quantity
to taste
freshly ground
fresh mint leaves (optional)
Quantity
small handful
| Ingredient | Quantity |
|---|---|
| blood oranges | 4 large |
| red onionsliced paper-thin | 1 small |
| oil-cured black olivespitted | 12 |
| extra virgin olive oil | finest quality, Sicilian if possible |
| flaky sea salt | to taste |
| black pepperfreshly ground | to taste |
| fresh mint leaves (optional) | small handful |
Equipment Needed
- •Sharp chef's knife
- •Large serving plate or shallow bowl
Instructions
- 1
Prepare the onion
Slice the red onion as thin as you can manage. If your knife skills allow it, the slices should be translucent. Place them in a small bowl of ice water for 10 minutes. This removes the harsh bite while preserving the crunch. Drain thoroughly and pat dry with a clean towel.
The ice water soak is not optional. Raw onion that has not been soaked will dominate the oranges and ruin the balance of the salad. - 2
Slice the oranges
With a sharp knife, cut away the peel and all the white pith from each orange. Work over a bowl to catch the juices. Slice the oranges into rounds about one-quarter inch thick. Remove any seeds. The rounds should be even and intact. Reserve any juice that accumulates.
- 3
Arrange the salad
Lay the orange slices on a serving plate, overlapping them slightly. Scatter the drained onion rings over the oranges. Distribute the olives across the surface. The arrangement should look casual, as though you simply placed them there without fuss. Because you did.
- 4
Dress simply
Drizzle the reserved orange juice over the salad, then follow with a generous pour of your finest olive oil. The oil should pool slightly around the edges and glisten on the surface of each slice. Season with flaky salt and a few grinds of black pepper. If using mint, scatter the leaves now. Serve immediately.
There is no vinegar in this salad. The orange provides its own acidity. Adding vinegar would be a failure to understand the dish.
Chef Tips
- •Blood oranges are traditional and worth seeking out between January and March. Their flavor is more complex than navel oranges, with hints of raspberry and a deeper sweetness. If unavailable, use the best navel oranges you can find.
- •Sicilian olive oil has a particular character: grassy, peppery, robust. If you cannot find it, use any high-quality extra virgin oil with personality. This is not the place for mild, bland oil.
- •Some Sicilians add thin slices of fresh fennel. This is acceptable but not essential. The anise notes complement the orange, though purists from Syracuse would argue the addition is unnecessary.
- •The salad must be served immediately after dressing. The salt draws moisture from the oranges, and the onion loses its crispness. Do not make this ahead.
Advance Preparation
- •Oranges can be peeled and sliced up to one hour ahead and refrigerated, covered. Bring to cool room temperature before serving.
- •Onions can be sliced and soaked in ice water up to two hours ahead. Keep them in the water until ready to use, then drain and dry.
- •Do not dress the salad until the moment you serve it. The oil, salt, and citrus juices must be fresh.
Frequently Asked Questions
Nutrition Information
1 serving (about 200g)
Calories
205 calories
Total Fat
12 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
10 g
Cholesterol
0 mg
Sodium
375 mg
Total Carbohydrates
26 g
Dietary Fiber
5 g
Sugars
20 g
Protein
2 g
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