Insalata di Finocchio e Arance

December 6, 2009 | In: Salad

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fennel_saladFennel and Orange Salad

As a little girl, my grandmother used to serve the Fennel and Orange salad every Sunday. I am not sure why. Till this day, I have good memories of enjoying this salad with my grandma.

Serving: 6 people


2 fennel bulbs

5 oranges

1 jar (10 oz) of pitted black olives

1 oz extra virgin oil




Sliced the fennel very thin. It is better if you use a mandolin. Peel 3 oranges and cut them in small pieces. Mix the fennel and the oranges in a bowl. Add the olives, salt, pepper and extra virgin olive oil. Squeeze the juice of two oranges on top. Toss it all together.

Buon appetito!

1 Response to Insalata di Finocchio e Arance


Cindy Bosetin

December 6th, 2009 at 7:19 pm

I made this salad as an alternative to the everyday field green salad that I make with my dinner.

It was FANTASTIC! So refreshing with lots of crunch! It took me all of 7 minutes to toss it together! Also, it presents beautifully… the dark olives and orange segments against the white fennel provide the perfect contrast. Grazie la mamma di Pino!

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