Orange and fennel salad (brannon)

Yield: 4 Servings

Measure Ingredient
4 Navel oranges
2 mediums Fennel bulbs
1 small Red onion
4 tablespoons Extra virgin olive oil
Freshly ground pepper

Peel the oranges with a knife so as to remove all of the white pith. With a sharp knife, cut along the membranes separating segments so as to remove them (segments so removed are known as "supremes").

Wash the fennel and remove green stalks and any bruised or discolored outer leaves. Slice cross-wise as thinly as possible. Use a mandoline or other slicing device if you have one. Peel the onion and remove both ends. Slice cross-wise as thinly as possible. Again, use a mandoline or other slicing device if you have one.

Combine orange supremes, fennel and onion in a bowl and toss with olive oil. Serve with freshly grated pepper as is or atop a bed of lettuce. For 4 to 6 people.



Notes: One of my favorite dishes which was likely eaten by the Roman legionnaires is orange and fennel salad, a combination of orange sections and slices of fennel bulbs with olive oil and pepper. Both oranges and fennel are sturdy and therefore relatively easy to transport and both have a reasonably long shelf life. The combination of the sweet orange and the licorice-like fennel is a different and interesting flavor combination and is loaded with vitamins.

>Edited by Pat Hanneman 98-Mar

Recipe by: ITALY ONLINE: CLASSICAL by Sims Brannon, Los Angeles 97 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998

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