This Sicilian salad should really be declared a World Heritage dish
because of its freshness, flavour and simplicity. The only complicated part is chopping
the vegetables very finely, keeping their texture crunchy without going over the top.
This is easy work using your Chefbot’s slicer. The salad is
delicious as it is, but you can also add a few slices of cured
cheese or a little desalted cod.
Productos con los que prepararla
Ingredients
- 2 ripe (juicy oranges (around 200 g each))
- 1 large fennel bulb or 2 small bulbs (around 300 g in total)
- A handful of black olives (around 60 g)
- 1/2 red onion (about 125 g)
- 4 tablespoons extra virgin olive oil (60 ml)
- 2 tablespoons vinegar (30 ml, or to taste)
- Salt
- Pepper
Instructions
- Peel the onion and cut the bottom part of the fennel bulb, which is harder and
- more fibrous. Set aside the green leaves, if applicable, to decorate. Cut each bulb
- in 2 or 4, lengthways, and the onion into quarters.
- Place the drive shaft in the Chefbot workbowl. Insert the
- slicer. Install the food processor cover and using the
- pusher, chop the onion and fennel. Set to speed 5. Open the
- Chefbot and transfer the onion and fennel to a bowl using a spatula.
- Roughly peel the oranges and cut them, removing the slices or in horizontal
- slices approximately half a centimetre thick. Add to the salad bowl and
- introduce the black olives.
- Prepare a vinaigrette with 4 tablespoons of oil (60 ml), 2 of vinegar
- (30 ml) and salt and pepper to taste. Dress, leave to rest for 5 minutes to take the
- bite out of the fennel and for it to soak in the flavour, before serving.