This salad is of Sicilian origin, but should be a world heritage site for its freshness, taste and simplicity. The only complicated part, cutting the vegetables very thin so that they keep their crunchy texture without being coarse, is solved very easily thanks to your Chefbot’s slicing disc. The salad is very good as it is, but you can also add some slices of cured cheese or some desalted cod.
- 2 ripe and juicy oranges (about 200 g each)
- 1 large or 2 small fennel bulbs (about 300 g in total)
- 1 handful of black olives (about 60 g)
- ½ red onion (about 125 g)
- 4 tablespoons of extra virgin olive oil (60 g)
- 2 tablespoons of vinegar (30 g, or to taste)
Step by step preparation
- Peel the onion and cut the bottom of the fennel bulb, which is harder and woodier. Set aside the green leaves, if any, for decoration. Cut each bulb in 2 or 4 lengthways, and the onion also in quarters.
- Fit the drive shaft into the Chefbot beaker. Insert the slicing disc. Put the lid on the food processor and use the pusher to slice the onions and fennel. Set to speed 5. Open the Chefbot and transfer the onions and fennel to a bowl using the spatula.
- Peel the oranges and cut them into slices or into horizontal slices of about half a centimetre. Add to the salad bowl and add the olives.
- Prepare a vinaigrette with the 4 spoonfuls of oil (60 g), the 2 spoonfuls of vinegar (30 g) and salt and pepper to taste. Dress, leave to stand for about 5 minutes so that the fennel loses a little strength and takes on the flavour and serve.