Insalata di Arance e Finocchi is a traditional Sicilian salad combining sweet oranges, crisp fennel, and thinly sliced onion with extra-virgin olive oil and a touch of chili pepper. It is fresh, aromatic, and commonly served as an appetizer or side dish.
Place the white wine vinegar in a small bowl.
Trim the green onions and slice them into very thin strips.
Add the sliced onions to the vinegar and let them soak for 10 minutes.
Trim the fennel bulb, remove any damaged outer layer, and reserve a few delicate fronds for garnish.
Slice the fennel as thinly as possible using a sharp knife or mandoline.
Cut away the peel and white pith from the oranges.
Cut the oranges into segments or small pieces over a bowl, collecting any juice that escapes.
Drain the onions and discard the vinegar.
Place the oranges, fennel, and onions in a serving bowl.
Remove all of the bitter white pith from the oranges and slice the fennel very thinly for the best texture. Allowing the onions to sit briefly in vinegar softens their sharp flavor without overpowering the fruit.
In a small bowl, whisk together 2 tablespoons of the reserved orange juice, the olive oil, crushed red pepper, salt, and black pepper.
Pour the dressing over the salad.
Toss gently until the ingredients are evenly coated.
Let the salad rest for 5 to 10 minutes before serving.
Garnish with the reserved fennel fronds and serve chilled or at cool room temperature.
