Fennel and Orange Salad (Italy) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe comes from the 2005 cookbook, The Best Recipes in the World. Ingredients:
4 large oranges, seedless |
1 fennel bulb, trimmed & cut into very thin slices |
3 scallions, trimmed & sliced |
1 teaspoon ground cumin |
1 dash salt, to taste |
3 tablespoons extra virgin olive oil |
Directions:
1. Peel oranges over a bowl with a knife, removing the peel & white membrane, then roughly chopping the whole orange; reserve any juice.
2. Put orange pieces in a bowl with fennel & scallions.
3. In another container, whisk together the reserved juice with the cumin, salt & oil, then toss with the salad. Adjust seasonings & serve.
4. For a change of pace, omit the scallions & cumin & add 1/4 cup or more of quality black olives, pitted & chopped, along with 1/2 teaspoon of fresh thyme leaves (or a pinch of dried thyme).
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