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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The crisp, clean flavours of the oranges and fennel act to cleanse and refresh the palate. As such, serve between or after other richly flavoured courses. Can also be topped with shaved Parmigiano-Reggiano. Ingredients:
1 large fennel bulb, trimmed |
2 medium oranges, peeled and trimmed of pith and segmented or sliced |
(blood oranges would add a brilliant colour contrast) |
1 tablespoon extra virgin olive oil |
1 teaspoon poppyseeds |
(optional) shaved parmigiano-reggiano |
Directions:
1. Slice the fennel bulb
2. Slice or segment the oranges
3. Place all ingredients on a serving platter
4. Drizzle with the olive oil
5. Top with poppyseeds
6. Allow to rest for 5 minutes or more to allow the flavours to blend
7. Serve at room temperature
8. Note: Reserve the leaves for garnish on the platter or for use in another dish. They can also be dried and stored for later use
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