Orange salad

Ingredients for 4 servings:

• 4 oranges (preferably Tarocco from Sicily)
• 1 bulb(s) of fennel
• 1 onion(s), red
• 1 sprig(s) rosemary
• 3 tbsp olive oil, best quality
• 2 tbsp vinegar (white wine vinegar)
• Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sicilian salad with oranges and fennel

Remove the outermost layer of the fennel and cut off the thick green stalks. Trim the tender green parts and set aside. Wash the fennel, halve them, and cut them into fine half rings. Peel the oranges with a knife, removing the white pith as well. Cut the oranges into thin slices, reserving the juice. Cut the onions into wafer-thin rings. Arrange the oranges, onions, and fennel on a platter or in a shallow bowl. Wash the rosemary, spin it dry, and pick off the needles. Chop the fennel greens and scatter them over the salad with the rosemary. Thoroughly mix the reserved orange juice with the oil, vinegar, salt, and pepper, drizzle it over the salad, and let it infuse for a moment before serving.