Insalata di Finocchi ed Agrumi
This is a yummy salad using fresh fennel. I have been looking for different ways to use fennel since my nearby grocer began carrying it – hurray!
This is simple and delicious. It is quick to prepare and will go with any meal. If you don’t have good, fresh oranges in season, I have substituted canned mandarins successfully.
This recipe comes from Lida Bastianich of Lidia’s Italy.
Prep time: 10 – 15 minutes
Serves: 4-6 people
- 2 pounds fresh fennel, trimmed and sliced into thin shavings
- 3-4 large oranges (if you don’t have fresh, canned mandarins work well)
- 1 cup oil-cured black olives, pitted and sliced in half (greek or kalamata)
Add these ingredients quanto basta (to taste)
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon coarse sea salt
- Freshly ground black pepper
Shave the fennel (drop slices into ice water to crisp, if desired).
Trim orange and cut out the sections (or rinse and drain mandarins) and set aside.
Slice pitted olives and set aside.
Drain the fennel slices and pat dry.
Pile the fennel, orange segments and olives in a bowl. Toss together lightly.
Sprinkle with salt, black pepper and olive oil and toss again.
Spoon the lemon juice over and toss.
Serve mounded on a pretty plate or in a medium serving bowl.
Enjoy this delicious fennel and orange salad any time of the year!