| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| 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 |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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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 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. |
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