Ingredients
- 1 fennel bulb
- 2 oranges
- 1/3 cup raisins
- 1/4 cup toasted pine nuts
- 1/4 cup pumpkin seeds
- Papa Vince Sea Salt
- Papa Vince Moscato Vinegar
- Papa Vince Extra Virgin Olive Oil (EVOO)
How to make
- Clean the fennel & slice thinly using a mandolin. You can use the mandolin on the Papa Vince peeler.
- Cut the oranges into cubes.
- Mix the fennel & the orange together and then add in the raisins, pumpkin seeds & pine nuts. The Italians don't measure their ingredients & you may prefer to use more or less of these ingredients.
- Add Papa Vince Sea Salt (according to taste).
- Season with Papa Vince Moscato Vinegar (start with a small amount, taste & add more if necessary).
- Add a generous portion of Papa Vince EVOO and mix all the ingredients together. The dish is ready to be enjoyed!
Preparation Time
- Prep Time: 15 mins  Â
- Serves: 4-6 people
Background
Wild fennel grows plentifully in Sicily & maybe that's why this is a popular recipe. Sicilians like to eat fennel at the end of a meal to aid digestion and when paired with tangy orange, it makes a light & refreshing salad, half fruit, half vegetable! Â
We have our own version of this salad but we met Genni in Messina and she served it to us with pine nuts, raisins and pumpkin seeds which add some crunch & extra nutritional benefits. It's definitely a recipe to try over the summer season!
Video
You have to watch Vitina & Genni in the video, they are so excited to be in the kitchen!!! Genni has been cooking since she was a young girl, she owned her own restaurant & she has a professional cooking tip to share with Vitina, it's a Papa Vince kitchen tip!
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