Insalata di Finocchio ed' Arancia nel Vestito Invernale di Frutta – winter fennel and orange salad

Ingredients for 3 servings:

• 2 m.-large fennel bulb(s)
• 1 dl vegetable broth
• 2 blood oranges
• 1 large orange(s)
• 1 lemon(s)
• 1 tsp fennel seeds from wild fennel
• 1 tsp ginger, finely diced
• 2 tbsp bitter orange marmalade
• salt and pepper
• 2 slice(s) bread(s), toasted, diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Ingredients for 3 people as a side dish, or two people as a main meal

Trim the green parts from the fennel bulbs and set aside. Peel some of the bulbs and remove any fibrous parts from the outside. Halve the bulbs and cut into sticks, not too thin. Heat a pan with a little oil. Fry the fennel over high heat for about 5 minutes, until some of the sticks have taken on color. Lightly season with salt and pepper. The fennel should remain al dente. Add the crushed fennel seeds from the wild fennel and roast. Deglaze with vegetable stock, reduce briefly, and then let cool. Peel the oranges and fillet them into a bowl, squeeze the juice into the bowl. Squeeze the lemon and add the juice. Finely chop the fennel greens and add them. Add the diced ginger. Add the bitter orange marmalade and mix everything together. Now fold the lukewarm fennel into the sauce. This salad goes very well as a side dish with duck breast, veal, or lamb. As a main course: Fold in toasted bread cubes. They’ll soak up the delicious sauce.