Insalata Di Finocchi E Arance Fennel And Orange Salad

Name: Insalata Di Finocchi E Arance Fennel And Orange Salad
Ingredients: 2 tablespoon 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 tablespoon freshly squeezed lemon juice

Jonathan Hirsch|Feb. 11, 2014 10:04 am EST

4 (1 ratings)

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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

Servings

4

Ingredients

2 tablespoon 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 tablespoon 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.