Insalata di Arancia – Orange and Fennel Salad

Ingredients for 4 servings:

• 4 oranges
• 1 m.-large fennel bulb(s) with lots of green
• 1 onion(s), white
• 1 sprig(s) rosemary
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Remove the tough outer layers of the fennel bulb and the green shoots, halve them, and cut out the stalk. Set the green parts aside. Finely dice the fennel and place it in a bowl. Using a sharp knife, cut the top and bottom of the oranges off. Stand them on one of the cut sides and, working from top to bottom, cut out the peel, including the white part. Slice the oranges on a board with a hollow or a flat plate and arrange them on a serving platter or on appetizer plates. Add the juice to the fennel. Pluck the rosemary leaves from the sprigs and chop very finely. Add 1 tablespoon of white wine vinegar and 4 tablespoons of olive oil to the fennel. Mix everything well and season with salt and pepper. Let it stand for 1 hour, then spread it over the oranges. Peel the onion, halve it, and slice it into very fine rings. Pluck the tender fennel greens from the stalks. Spread both over the oranges and the diced fennel.