4
1 rating

Insalata di finocchi e arance Fennel and Orange Salad

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
144
Calories Per Serving

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • Salt, to taste
  • 2 fresh bulbs of fennel, approximately 11-ounces each, stalks and fronds removed
  • 2 oranges, peeled and cut into segments
  • 4 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
Servings4
Calories Per Serving144
Total Fat7g12%
Sugar12gN/A
Saturated1g6%
Protein3g5%
Carbs20g7%
Vitamin A83µg9%
Vitamin B60.1mg5.8%
Vitamin C56mg94%
Vitamin E2mg10%
Vitamin K102µg100%
Calcium106mg11%
Fiber7g26%
Folate (food)63µgN/A
Folate equivalent (total)63µg16%
Iron1mg8%
Magnesium34mg8%
Monounsaturated5gN/A
Niacin (B3)1mg6%
Phosphorus88mg13%
Polyunsaturated1gN/A
Potassium772mg22%
Sodium554mg23%
Zinc0.4mg2.5%