Tuesday, January 21, 2014

INSALATA DI FINOCCHIO

Great refreshing fennel salad, ideal on hot summer days!

INGREDIENTS:

Two Fennels
Ten Pitted Kalamata olives
One orange
The juice of one fresh lemon
Olive Oil
Salt and pepper


Start by removing the external layers of the fennel and the stems. Thinly slice the rest and rinse in cold water. Let drip.
Remove skin from orange with a knife and cut the fruit in chunks.
In a pretty bowl combine the fennel, orange and olives. 
Sprinkle with salt, pepper, olive oil and lemon juice. 
Decorate with greens from stem.
Stir before serving.

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