Insalata di Finocchio
By LeeBoruchow
Another variation of fennel salad, this time with oranges and olives.
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Ingredients
- 2 Fennel bulbs, thinly sliced on a mandolin
- 3 seasonal seedless oranges, segmented, juices reserved
- 1 large handful of black olives
- salt and pepper, to taste
- 1 bunch mint, torn
- good quality extra-virgin olive oil
Preparation
Step 1
Combine fennel, olives, orange segments, and mint in a salad bowl. Season with salt and pepper, drizzle in reserved orange juice and 3 times as much olive oil. Toss well and plate.