January 19, 2010

Tuscan Orange and Fennel Salad

This delightful and refreshing winter salad is the perfect pick-me-up in cold, dark months. Easy to make and full of vitamin C thanks to the oranges, the fennel adds a nice little crunch and kick. We first tried this salad, in Tuscany while attending a cooking class, and were impressed that it held its own next to the homemade pastas and sauces. It's simplicity adds a lovely touch to any dinner party and can also serve as a pallet cleanser between courses. prepare shortly before serving as it does not seem to hold over well.

Serves 4.
  • 3 oranges
  • 1 large fennel bulb
  • 15 olives (kalamata or similar)
  • Olive oil
  • Sea salt
  • Freshly ground pepper
  1. Peel the oranges, removing as much pith (white stuff) as possible. Slice into thin pices and place on serving plate/platter.
  2. Slice the fennel very thinly and arrange over the oranges.
  3. Decorate with live bits, season with salt and pepper, drizzle with olive oil.
  4. Serve chilled or room temperature.

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