insalata di finocchio ed arance
fennel and orange salad
2 large fennel bulbs
2 large oranges
1 medium red onion
2 tablespoons lemon juice
extra-virgin olive oil
freshly ground black pepper
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Peel the oranges, separate the sections, remove the white pith and any pits, and
then cut the sections into bite-size pieces.
Slice off the top and bottom of the onion, peel off the outer layer of skin, cut in
half lengthwise and thinly slice.
Rinse the fennel bulbs, cut them in half, remove the cores and leafy stalks, and
Place the sliced fennel in a shallow salad bowl then add the sliced onion and
orange pieces. Drizzle with extra virgin olive oil, add the lemon juice, salt and
freshly ground pepper to taste, and toss the salad.