Orange and Fennel Salad

Peel the oranges with a very sharp knife, completely removing the peel and pith. Cut them into segments, then dice the pulp into evenly sized cubes. Carefully collect the juice released during cutting and set it aside: it should be clear and fragrant, with no residual peel.

Clean the spring onions, trim the ends, and soak them in vinegar. Let them soak for a few minutes to tone down their pungent flavor and balance them out in the salad. Drain them carefully once the vinegar has flavored the surface, but don't let them soak longer than necessary.

Cut the drained onions into thin strips Thin and evenly distributed. Cut them into strips thin enough to distribute evenly among the other ingredients, without overpowering the delicate flavor of the citrus and fennel. Keep them in a clean bowl, well separated until ready to assemble.

Clean the tender fennel, removing any tough outer parts and ends. Slice them thinly, obtaining even, crispy strips. The slices should be thin enough to absorb the dressing, yet still firm enough to cut, so as to maintain a pleasant crunch in the salad.

Pour the juice collected from the oranges into a small bowl, add the extra virgin olive oil and the chili pepperEmulsify with a fork until you obtain a smooth, fragrant, and slightly thick dressing. Season with salt, making sure the acidity of the juice and vinegar remains balanced.

Combine the orange cubes, spring onion strips, and sliced ​​fennel in a bowl. Pour in the prepared emulsion and stir gently, so as to distribute the dressing without breaking the citrus pulp. The salad is ready when each ingredient appears slightly glossy and well coated.