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Sicilian Summer Salad

It’s crisp, colorful and oh so pretty.  The bitterness of arugula, the anise flavor of fennel, the spiciness of radicchio and sweetness of orange is a glorious combination.   And let me tell you what made it spectacular, Marielle and Grace Olive oil from Puglia.

You will need:

Fennel  1 bulb sliced thin

Arugula 2 cups

Radicchio 1 head sliced thin

2 Blood oranges

Red Onion 1/3 sliced thin

Shaved Pecorino


1/3 cup White Wine Vinegar

1/3 cup Olive oil

salt and pepper to taste

1 tbsp orange zest

Start by making the vinaigrette by mixing in a bowl and setting aside.  Using a mandolin, slice fennel, and radicchio, toss in bowl and add arugula and onion.  Gently toss with vinaigrette. I like to let mine sit about 30 minutes so the veggies soften a little bit. Plate, and use a vegetable peeler to shave Pecorino on top, adding a little freshly cracked black pepper.  I even drizzled a little more olive oil on top

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