Ciao, and welcome, everyone! I’m Fabrizio, your guide to Abruzzo and culinary Italy!
It makes me so happy to share the vibrant flavors and heartfelt stories of Italian cooking with you, just like we do on our tours! There’s a special kind of magic in simple, seasonal ingredients. Today, I’m bringing you a refreshing and authentic winter salad that perfectly captures the sunshine of our Mediterranean coast, even in the cooler months.
This recipe, the Insalata di Finocchi e Arance, is a beautiful example of a cherished family “ricetta della nonna” (grandmother’s recipe), given a touch of my own seasonal creativity, truly embracing the philosophy of “Dal Territorio alla Tavola” (From the Territory to the Table).
The base of this vibrant salad, the crunchy, refreshing fennel and the sweet oranges, is the traditional recipe passed down through my family.
Today, I’m adding a touch of my own seasonal harvest: the incredible black Leccino olives from our coastal area near Vasto. These are the same olives we harvested alongside the olives for our fresh, fragrant extra virgin olive oil, lovingly produced from Papà Angelo’s very own olive trees just a few weeks ago. It is the perfect, restorative winter dish!
Placement in the Meal
- Perfect as a Side Dish (Contorno) to accompany lean proteins like grilled fish or roasted pork.
- Ideal as a Light Single Course (Piatto Unico) for a healthy and satisfying lunch or dinner during the cold months. This salad is a wonderfully crisp and vitamin-rich alternative to other winter salads you might normally enjoy, such as those made with lettuce, radicchio, or arugula (rucola), all of which are delicious and in season, but this offers a beautiful contrast of flavor!
Servings, Time, and Difficulty
- Yields: 4 servings
- Prep time: 5 – 10 minutes
- Cook time: 0 minutes
- Difficulty: Very easy
A Note on Quantities: The exact amounts of fennel and oranges will vary depending on your intended use. For this recipe, we specify 2 medium fennels and 2 medium oranges, which is generous for a side dish or just right for a light main course for four people. If you wish to serve it as a lighter side for more guests, you may reduce the amount slightly; if you want a substantial piatto unico, you may wish to increase the quantity by 50% (e.g., 3 fennels and 3 oranges). Always adjust the seasoning and olive oil to taste!
Ingredients
- Fresh Fennel Bulbs 2 medium (about 500g/ 1 lb)
- Oranges (from Papà Angelo’s garden!) 2 medium
- Black Olives (Leccino variety, pitted) Approx. 40g / 1/4 cup (about 10 small olives per person)
- Extra Virgin Olive Oil To taste
- Fine Sea Salt A pinch
Instructions
1. Prepare the Fennel: wash the fennel bulbs thoroughly, removing any tough outer layers. Slice the bulbs into small, thin, bite-sized pieces. The freshness of the fennel right now brings a crisp texture and beautiful notes of anise and natural sweetness.
2. Prepare the Oranges: peel the oranges. For the best result and to avoid any bitterness, it is essential to carefully remove all the white pith. Separate the orange into individual segments, then slice each segment in half to make bite-sized pieces.
3. Combine the Ingredients: in a large bowl, gently combine the sliced fennel and the prepared orange segments.
4. Add the Olives: Stir in the black Leccino olives. This is my seasonal addition, using the abundant harvest we have this time of year!
5. Dress the Salad: drizzle generously with our exquisite new extra virgin olive oil, lovingly produced from Papà Angelo’s very own olive trees. Add a small pinch of fine sea salt.
6. Toss and Serve: gently toss the salad to combine the flavors. Serve immediately to enjoy the incredible contrast of the sweet citrus and the crunchy, refreshing fennel.
Fabrizio’s Tips and Traditions
- The Authentic Family Core: The true “ricetta della nonna” is simply the fennel, the orange, and a dressing of our local olive oil and salt. The addition of the black olives makes it a heartier, more complex piatto unico.
- A Seasonal Alternative: This dish is a wonderful, vitamin-rich replacement for lighter, summer salads. In Abruzzo during the colder months, we appreciate how its flavors stand up as a fresh side to a richer meal.
- Serving Suggestion: This salad is often served cold and is wonderful paired with a glass of crisp, dry local Trebbiano d’Abruzzo wine.
The simplicity of Italian cooking always shines brightest when the ingredients are this fresh and seasonal. Every bite transports you right here to my father’s garden!
If you’d like to taste these Abruzzese secrets in person, remember you can join me!
We gather the ingredients, cook together, and share the stories on our authentic culinary tours.
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