Insalata di Finocchio e Arance
December 6, 2009 | In: Salad
(2 votes, average: 5.00 out of 5)
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Fennel 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
Ingredients
2 fennel bulbs
5 oranges
1 jar (10 oz) of pitted black olives
1 oz extra virgin oil
salt
pepper
Preparation
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!