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.