Oranges are the seasonal fruit of December and this bright crisp salad brings the happiness of sunshine to your winter table.
Here in Italy fennel is fully appreciated and often is showcased in side dishes such as Fennel Gratin where it is baked in the oven with Asiago and olive oil. The simplicity is beautiful, like in this cold salad recipe where fennel is featured sliced thin along with thin sliced oranges. Layered and topped with olive oil and cracked black pepper, it is light, refreshing and the perfect accompaniment to grilled chicken or fish, enjoy!
Fennel & Orange Salad
1 bulb of fennel
2 oranges
1 Tablespoon olive oil
cracked black pepper
Instructions:
Slice the fennel into thin slices and place in serving dish. Cut the rind off an orange and slice the orange into round circles. Layer the oranges and fennel together and drizzle with olive oil and sprinkle with the fonds of the fennel and fresh black pepper.
