Insalata Arance

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

4 orange (s), (preferably Tarocco from Sicily)
1 tuber fennel
1 onion (s), red
1 sprig rosemary
3 tablespoon olive oil, best quality
2 tablespoon vinegar, (white wine vinegar)
Salt and pepper, from the mill

Instructions

Remove the outermost layer of the fennel and cut off the thick green stalks. Cut off the tender greens and set aside. Wash the fennel, cut in half and cut into fine half rings.
Peel the oranges with the knife so that the white skin is also removed. Cut the fruit into thin slices, collecting the juice. Cut the onions into wafer-thin rings.
Arrange the oranges, onions and fennel on a plate or in a shallow bowl. Wash the rosemary, spin dry and pluck the needles off.
Chop the fennel greens and sprinkle with the rosemary over the salad.
Mix the collected orange juice with oil, vinegar, salt and pepper thoroughly, pour over the salad and let it steep briefly before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.