June 21, 2008
Sometimes in Italian cooking you can find some savory-and-sweet combinations that unexpectedly work really well. You know, prosciutto and melon, prosciutto and figs, strawberries and balsamic vinegar, and fennel and orange. The insalata de finocchi, arance e olive nere (fennel, orange and black olives salad) is another classic that you simply have to try. Usually I don’t give quantities in my salad recipes, basically because I think that the important thing in a salad is how you combine different flavors, and because salads are good for you and you can eat as much as you want. But, since this is an unexpected salad, this time I want to share with you the proportions you need for 2 people.
Ingredients (serves 2)
1 fennel bulb
1 large orange
Clean the fennel bulb and remove both ends using a knife. Using a sharp knife slice the fennel into very thin pieces (you can also use your grater or a mandoline if you have one). Set in a serving plate, add olive oil (about 1 Tbsp), lots of lemon juice (at least 2 Tbsp), salt and pepper, and mix. Peel the orange with a knife, removing all of the white part that covers it. Slice the orange avoiding the pith that separates each section. Put the sections right on top of the plate and finish garnishing with black olives.