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"contents": "<span style=\"font-weight: 400;\">This Sicilian salad is typically eaten in the colder months when oranges are abundant. With <a href=\"https://www.dailymaverick.co.za/article/2020-06-19-winter-on-the-platteland-an-ode-to-the-orange/\">oranges</a> coming into season in South Africa, this dish is worth adding to your recipe repertoire for the cooler months.</span>\r\n\r\n<span style=\"font-weight: 400;\">Mint leaves and fennel bulbs add to the freshness of this version of the popular Sicilian salad, which also has black olives and a vinaigrette of extra virgin olive oil, lemon and white balsamic vinegar.</span>\r\n\r\n<span style=\"font-weight: 400;\">Orange and fennel salad is thought to have been introduced to Sicily during the Arab invasions.</span>\r\n\r\n<p><img loading=\"lazy\" class=\"size-extra_large wp-image-143618\" src=\"https://www.dailymaverick.co.za/wp-content/uploads/Janine-Fortunato-Mazzone-1.jpg?w=1600\" alt=\"\" width=\"1600\" height=\"930\" /> Fortunato Mazzone. (Photo: Supplied)</p>\r\n\r\n<span style=\"font-weight: 400;\">The </span><i><span style=\"font-weight: 400;\">cucina povera</span></i><span style=\"font-weight: 400;\">, or poor people’s food, is absolutely in vogue in Italy and around the world at the moment. Even Michelin-starred chefs have seized upon these centuries-old traditional foods served on the tables of the common people in rural Italy, and turned them into fashionable food served in restaurants. </span>\r\n\r\n<span style=\"font-weight: 400;\">These dishes are not only delicious and wholesome but often very cheap to make. Perfect for contemporary South Africa.</span>\r\n\r\n<i><span style=\"font-weight: 400;\">(Serves 4)</span></i>\r\n\r\n<b>Ingredients</b>\r\n\r\n<span style=\"font-weight: 400;\">4 large peeled oranges</span>\r\n\r\n<span style=\"font-weight: 400;\">1 small sweet red onion, sliced thinly</span>\r\n\r\n<span style=\"font-weight: 400;\">One handful of torn mint leaves</span>\r\n\r\n<span style=\"font-weight: 400;\">2 fennel bulbs</span>\r\n\r\n<span style=\"font-weight: 400;\">One cup of black olives</span>\r\n\r\n<span style=\"font-weight: 400;\">1 lemon</span>\r\n\r\n<span style=\"font-weight: 400;\">50ml extra virgin olive oil</span>\r\n\r\n<span style=\"font-weight: 400;\">50ml white balsamic vinegar</span>\r\n\r\n<span style=\"font-weight: 400;\">Salt and pepper</span>\r\n\r\n<b>Method</b>\r\n\r\n<span style=\"font-weight: 400;\">Cut the oranges into even round slices about 5ml thick, and layer out evenly on a large plate. </span>\r\n\r\n<span style=\"font-weight: 400;\">Top this with the fennel bulbs sliced crosswise into little slices roughly over the top. </span>\r\n\r\n<span style=\"font-weight: 400;\">Scatter the thin slices of red onion over.</span>\r\n\r\n<span style=\"font-weight: 400;\">Sprinkle the olives and mint leaves over the mixture. </span>\r\n\r\n<span style=\"font-weight: 400;\">Squeeze over the juice of a full lemon and 50ml of white balsamic vinegar. </span>\r\n\r\n<span style=\"font-weight: 400;\">Drizzle the salad with a little olive oil. </span>\r\n\r\n<span style=\"font-weight: 400;\">Season to taste with salt and pepper.</span>\r\n\r\n<span style=\"font-weight: 400;\">Serve immediately for a bright, fragrant and colourful salad. </span><b>DM</b>\r\n\r\n<i><span style=\"font-weight: 400;\">Fortunato Mazzone is the boss at the Forti Group of restaurants.</span></i>",
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"description": "<span style=\"font-weight: 400;\">This Sicilian salad is typically eaten in the colder months when oranges are abundant. With <a href=\"https://www.dailymaverick.co.za/article/2020-06-19-winter-on-the-platteland-an-ode-to-the-orange/\">oranges</a> coming into season in South Africa, this dish is worth adding to your recipe repertoire for the cooler months.</span>\r\n\r\n<span style=\"font-weight: 400;\">Mint leaves and fennel bulbs add to the freshness of this version of the popular Sicilian salad, which also has black olives and a vinaigrette of extra virgin olive oil, lemon and white balsamic vinegar.</span>\r\n\r\n<span style=\"font-weight: 400;\">Orange and fennel salad is thought to have been introduced to Sicily during the Arab invasions.</span>\r\n\r\n[caption id=\"attachment_143618\" align=\"alignnone\" width=\"1600\"]<img class=\"size-extra_large wp-image-143618\" src=\"https://www.dailymaverick.co.za/wp-content/uploads/Janine-Fortunato-Mazzone-1.jpg?w=1600\" alt=\"\" width=\"1600\" height=\"930\" /> Fortunato Mazzone. (Photo: Supplied)[/caption]\r\n\r\n<span style=\"font-weight: 400;\">The </span><i><span style=\"font-weight: 400;\">cucina povera</span></i><span style=\"font-weight: 400;\">, or poor people’s food, is absolutely in vogue in Italy and around the world at the moment. Even Michelin-starred chefs have seized upon these centuries-old traditional foods served on the tables of the common people in rural Italy, and turned them into fashionable food served in restaurants. </span>\r\n\r\n<span style=\"font-weight: 400;\">These dishes are not only delicious and wholesome but often very cheap to make. Perfect for contemporary South Africa.</span>\r\n\r\n<i><span style=\"font-weight: 400;\">(Serves 4)</span></i>\r\n\r\n<b>Ingredients</b>\r\n\r\n<span style=\"font-weight: 400;\">4 large peeled oranges</span>\r\n\r\n<span style=\"font-weight: 400;\">1 small sweet red onion, sliced thinly</span>\r\n\r\n<span style=\"font-weight: 400;\">One handful of torn mint leaves</span>\r\n\r\n<span style=\"font-weight: 400;\">2 fennel bulbs</span>\r\n\r\n<span style=\"font-weight: 400;\">One cup of black olives</span>\r\n\r\n<span style=\"font-weight: 400;\">1 lemon</span>\r\n\r\n<span style=\"font-weight: 400;\">50ml extra virgin olive oil</span>\r\n\r\n<span style=\"font-weight: 400;\">50ml white balsamic vinegar</span>\r\n\r\n<span style=\"font-weight: 400;\">Salt and pepper</span>\r\n\r\n<b>Method</b>\r\n\r\n<span style=\"font-weight: 400;\">Cut the oranges into even round slices about 5ml thick, and layer out evenly on a large plate. </span>\r\n\r\n<span style=\"font-weight: 400;\">Top this with the fennel bulbs sliced crosswise into little slices roughly over the top. </span>\r\n\r\n<span style=\"font-weight: 400;\">Scatter the thin slices of red onion over.</span>\r\n\r\n<span style=\"font-weight: 400;\">Sprinkle the olives and mint leaves over the mixture. </span>\r\n\r\n<span style=\"font-weight: 400;\">Squeeze over the juice of a full lemon and 50ml of white balsamic vinegar. </span>\r\n\r\n<span style=\"font-weight: 400;\">Drizzle the salad with a little olive oil. </span>\r\n\r\n<span style=\"font-weight: 400;\">Season to taste with salt and pepper.</span>\r\n\r\n<span style=\"font-weight: 400;\">Serve immediately for a bright, fragrant and colourful salad. </span><b>DM</b>\r\n\r\n<i><span style=\"font-weight: 400;\">Fortunato Mazzone is the boss at the Forti Group of restaurants.</span></i>",
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Fortunato Mazzone. (Photo: Supplied)