About This Recipe
Welcome to Sicily! Discover a fresh and aromatic salad showcasing fennel, this crunchy vegetable with hints of anise. A simple, authentic recipe full of Mediterranean flavors. Ready to embark on a sunny culinary journey?
Ingredients
At Oliviers&Co
8 tbsp Oleificio San Calogero Olive Oil
2 tbsp Grapefruit Specialty Vinegar
Salt & Herbs Mix for Pasta and Salad
8 Kalamata Black Olives
At the market
3 fennel bulbs
2 lemons
1 grapefruit
2 oranges
4 eggs
8 sprigs of dill
Directions
Place the eggs in a pot of boiling water. Cook for 6 minutes, then immediately remove them and run them under cold water. Peel the eggs.
Finely grate the fennel using a mandoline. Put the fennel in a bowl, sprinkle it with lemon juice, and mix. Let it marinate for two hours at room temperature.
Peel the grapefruit and oranges, removing the skin and gently remove the segments one by one. Drain the fennel between your fingers, then drizzle it with grapefruit vinegar and olive oil. Sprinkle with the salt & herb mix, and pepper.
Gently mix in the citrus segments and arrange the mixture on four plates. Cut the tops off the soft-boiled eggs to reveal the yolks and place them on the plates. Add the olives cut into slices. Sprinkle with chopped dill. Serve chilled.