Salad Sicilia

A pretty, pretty salad that delivers on both looks and taste. It will brighten up anything you care to pair it with. A bit like when you put on your favourite summer dress, it just makes everything better.


Salad Sicilia

from Delicious Days
Serves 4

a large handful of red cabbage
1 head of witlof
a handful of rocket
1 head of fennel
1 green apple
4-5 small radishes
1-2 carrots
2-3  oranges
1 handful of natural almonds, roasted
1 handful of pistachios
olive oil
a squeeze of lemon juice
sea salt
freshly ground black pepper
a pinch of sugar

Wash and pick through your salad leaves, spin dry and add to a big bowl. Quarter the fennel, trim and shave as thin as possible- use a mandolin if you have one (if the fennel has some nice looking green attached, chop it and add it, too). Quarter the apple (no need to peel it), remove core and stem, then shave thinly. Cut the radishes into thin slices (or shave them, too). Peel the carrots and cut into julienne - my mandoline has a julienne slicer attachment so I used that for ease and speed. Peel the oranges and fillet them (hold the fruit above a bowl to catch the dripping juice, additionally squeeze the remaining parts, reserve for the salad dressing), then cut into smaller chunks. Use your hands to gently mix all ingredients together.

Now dress the salad with the reserved orange juice, a squeeze of lemon juice, plenty of olive oil, salt, pepper and sugar and mix well. Arrange on a big platter. Coarsely chop the nuts and sprinkle all over the salad. If you have fresh ricotta or a soft goat cheese at hand, you can crumble some over the salad, too.