SICILIAN FENNEL AND ORANGE SALAD
15 min.
2 pers.
Moderate
An Italian salad recipe that changes from the traditional tomato mozzarella: orange, fennel, grapes, pine nuts...
Ingredients
Taggiasca black olives
3 tbsp. tbsp organic fresh pressed orange & olive oil
2 tbsp. tablespoon of white condiment from Modena
2 fennel bulbs
2 oranges
A few salad leaves of your choice
2 handfuls of raisins
2 handfuls of pine nuts
Steps
Cut the skin of the two oranges raw, leaving no trace of white skin. Take the supremes.
Lightly toast the pine nuts in a small pan without fat.
Prepare the fennel: cut the top (green) part, and remove the tougher outer leaves. Cut the fennel into very thin slices using a mandolin. Emulsify the ORGANIC olive & orange oil with the white condiment.
Arrange the salad, fennel and oranges on plates. Garnish with olives, pine nuts and grapes. Add 2-3 tablespoons of the orange emulsion and enjoy.
You can add very finely sliced raw red onions for a slightly stronger version!
Oliviers & Co
Genève & Lausanne
Ideas for recipes
