in Italy

Fennel salad with oranges

Spread the love

Ingredients for 4 servings:

  • 3 bulbs of fennel
  • 1 onion(s)
  • 4 oranges
  • Oil (olive oil)
  • Balsamic vinegar
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the fennel and remove the stalk. Cut the fennel into thin strips. Slice the onion into rings and add to the fennel. Season with olive oil and vinegar, salt, and pepper, and let stand for 5 minutes. Peel the oranges. Remove all of the white pith; it’s best to cut the skin right off. Then separate the orange segments. Add the resulting juice to the fennel. Place the fennel on a plate and place the orange segments on top of the fennel. Serve with ciabatta bread and a nice, cool white wine.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Beetroot Carpaccio

Salmon – Broccoli – Patties