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Colorful Sicilian Salad

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Joanne Cooke, Level 1
Joanne Cooke
The beauty of this dish is that not only is it Sicilian, but it brings out the influence of Arab traditions in Sicilian Cooking. This is a perfect salad for a spring or summer picnic, and also wonderful to use for Christmas Eve ("La Vigilia") because of the vibrant colors of the ingredients. Arugula (or rocket), fennel root, toasted pine nuts, pomegranate, red onion, orange and grapefruit combine with a tangy dressing for a sweet and sour combination. Italian cooking expert Chef Joanne Cooke guides you through this Grokker Premium Video recipe step by step giving helpful tips along the way.

Cooking Recipe

Serves: 4

4 bunches of arugula (rocket leaves), washed and dried
2 fennel bulbs
1 red onion
2 large oranges
2 large pink grapefruit
1/4 cup (75g) of pine nuts
seeds from 1 pomegranate

2 tbsp red wine vinegar
1 tsp mustard
1 shallot, peeled and minced
2 anchovies, crushed
2 tbsp extra virgin olive oil
sea salt and pepper to taste

1. Start off with citrus by peeling your grapefruit and orange with your knife. Segment them as well. Place them in a large bowl. Put it aside

2. Take the fennel bulbs and cut off the ends and then cut it in half. Take a smaller knife and get rid of the middle. Using your larger knife once again just slice once again. Keep it in lemon juice to keep it from browning and set aside. Peel and slice the onions very thinly.

3. Now assemble the dish by placing your rocket leaves in a bowl and then the fennel bulb on top. Toss with beautiful olive oil and add in the red wine vinegar. Also, add in the onions, salt, and pepper and using your hands toss the salad together.

4. Place them on a plate and then place the orange, pomegranate, and grapefruit on top. Also, top off with toasted pine nuts. Your ready to serve!

Colorful Sicilian Salad
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