Sicilian Salad with Oregano Vinaigrette
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
COURSE: Starter
The flavors of Sicily are bright and exciting. Here, the slight bitterness of arugula, the licorice-like freshness of fennel and earthy sharpness of the Pecorino is a classic example of just how full of diversified flavor Sicilian cuisine is!
Ingredients
- 1 lb. fava beans
- 1 bulb fennel
- 1 box arugula
- ½ cup Oregano Vinaigrette
- ½ cup shaved Pecorino Romano
- Salt and pepper, to taste
Oregano Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ lemon, juiced and zested
- 1 clove garlic, grated
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh oregano, minced
- Salt and pepper, to taste
Instructions
- Bring a pot of salted water to boil. Remove fava beans from the shells and boil for 2-3 minutes, then shock in ice water. Once cool enough to handle, remove thin outer layer and set aside fava beans.
- Thinly slice fennel and place in a bowl of ice water so that it gets extra crisp. Reserve green fennel fronds to use as garnish for the salad.
- When ready to assemble, drain fennel and mix with arugula and vinaigrette. Check for seasoning and adjust as necessary.
- Place salad on platter and garnish with fava beans, shaved pecorino, and green fennel fronds and enjoy!
Oregano Dressing
- In a jar with a tightly fitting lid, add all ingredients and season with salt and pepper.
- Shake jar vigorously until dressing comes together, taste and adjust seasoning as necessary.
- Serve on your favorite salad or use as a marinade for chicken or seafood!
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