insalata di finocchio ed arance

fennel and orange salad


ingredients:

2    large fennel bulbs
2    large oranges
1    medium red onion
2    tablespoons lemon juice
      
 extra-virgin olive oil
      
 sea salt
     
  freshly ground black pepper
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copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
method

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
thinly slice.

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.

Serve immediately.
LA CUCINA EOLIANA E SICILIANA
                                                           the food of the eolian islands and sicily


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