Insalata di finocchi e arance Fennel and Orange Salad

Insalata di finocchi e arance Fennel and Orange Salad
Staff Writer
Fennel and Orange Salad
Al Tiramisu
Fennel and Orange Salad

A Fennel and Orange Salad Recipe prepared by Chef Luigi Diotaiuti of Al Tiramisu restaurant in Washington D.C.

"This simple, refreshing salad has been on the Al Tiramisu menu since I first created this version many years ago. It’s a perennial hit with my guests who invariably ask me for the recipe. Many home cooks seem mystified by fennel’s unusual appearance and for them I offer tips, below, for dealing with fennel. Serve this salad at the end of the meal because, as our ancestors knew, fennel has properties that help the body with digestion." — Chef Luigi Diotaiuti

 

4
Servings
68
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  extra virgin olive oil
  • Salt, to taste
  • fresh bulbs of fennel, approximately 11-ounces each, stalks and fronds removed
  • oranges, peeled and cut into segments
  • black olives, pitted
  • 2  Tablespoons  freshly squeezed lemon juice

Directions

In a medium bowl, vigorously whisk the olive oil and lemon juice with a little bit of salt to form a creamy vinaigrette.

Using a mandolin, or a sharp knife, slice the fennel into thin, paper-like pieces. Add fennel slices to the vinaigrette and mix well to incorporate.

Divide the fennel onto four salad plates.

 

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
1mg
0%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
2mg
0%
Water
7g
0%

Fennel Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Fennel Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

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