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This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table.

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一半的小红洋葱
2个大肚脐或血橙
2至3个小茴香灯泡，修剪（修剪后总计约1磅）
1/2 cup kalamata olives
3汤匙。特级初榨橄榄油
1-1/2 TBS。新鲜的柠檬汁
3/4茶匙。犹太盐
1tsp. chopped fresh mint
现磨黑胡椒

卡路里（KCAL）：120
Fat Calories (kcal): 70
脂肪（g）：8
Saturated Fat (g): 1
多不饱和脂肪（G）：1
单不饱和脂肪(g):6
胆固醇（mg）：0
钠（MG）：240
碳水化合物（G）：13
纤维（G）：4
Protein (g): 2

准备

将洋葱切成薄片，尽可能地纵向切薄。将切成薄片的洋葱放入碗中，并用冷水盖住以使其味道柔和，并保持酥脆。冷藏至少15分钟。
一次与一个橙色一起工作，将两端切开。将橙色放在切菜板上，一侧向下。用一把锋利的刀切开果皮（热情和白髓），然后在橙色的轮廓下从顶部到底部切片。在一个碗上工作以收集任何果汁，通过小心地将它们从分离它们的膜中切开来释放橙色片段。去除所有种子，然后将橙色片段放入另一个碗中，与果汁分开。将膜挤在果汁碗上。
Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
用削皮刀将橄榄肉切成薄片。在一个小碗中，将橄榄油，柠檬汁和盐搅拌在一起。（可以在此时准备好几个小时之前准备食谱。如果向前工作，请包裹并冷藏茴香；不要将薄荷切碎，直到上菜前。）
Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.

将这种沙拉与烤或烤海鲜一起食用。

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评论（7个评论）

Knittingrozz|03/10/2018

昨晚用晚餐做这个。很美味。我丈夫也喜欢它。
Kokinneke|2015年3月8日

我同意以前的评论者：更多薄荷和更多橙色。我熟悉原始茴香，但我的客人对品味的混合物感到积极惊讶。成功。我一定会再做一次。
切尔斯佩克|2013年1月14日

I've made this many times, and find it a really nice change from lettuce and spinach salads. The winters are very grey here in Vancouver, and just when it seems like winter will never end, the blood oranges and other citruses are in the stores. This salad always cheers me up, its soft bright colours and zingy flavours bring a bit of Sicilian sun to the heart of Canadian winter. I made it tonight, and used regular Kalamata olives instead of dry-cured. The dry ones are almost too salty for my taste, but their inky black makes a great colour contrast to the salad's soft pastels. I forgot the mint, but scattered some fennel fronds on top and it was none the worse for it. Nice licorice-y basil would be nice too.
烹饪领域| 05/10/2010

这是一种不寻常的沙拉，带有风味曲线，可与烤鱼或鸡肉，甚至冬天的烤鸡都很好地搭配。客人通常会发现这是一个惊喜。我发现，橙色与茴香的比例在书面的食谱中有点低，并且需要更多的薄荷，至少一汤匙和一汤匙意大利欧芹。同样，通过分割橙子和汤匙左右的米林（日本米醋）时，添加橙汁，味道会大大变化。现在，我已经学会了技术和组合，我倾向于随意结合使用，直到我喜欢这种味道为止。