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Insalata di
Arance e Finocchi
_______________

Orange and
Fennel Salad

2 oranges
2 fennels
salt and pepper
3 - 4 tablespoons extra-virgin olive oil
3 oz (100 gr) Sicilian olives (optional)
1 small onion, finely sliced (optional)

Slice the oranges and arrange them in a serving plate.

Clean the fennels, removing the base . . . .

. . .  and the green stems.

. . . the outer tough leaves . . .

Dress the fennel with extra-virgin olive oil, salt, and pepper.

Slice the fennel very thin. Transfer to a bowl.

Transfer the fennel to the serving dish. Drizzle with extra-virgin olive oil. Add olives and onion if desired.

Printer friendly recipe