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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



  • 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


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.