Insalata di Finocchio

By LeeBoruchow

Another variation of fennel salad, this time with oranges and olives.

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

Details

Servings 4

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.