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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

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