Amalfi Coast Salad

Italy opened up a whole new world of fruit and vegetables for me. Fennel just wasn’t part of my life before I moved here. Honestly, I probably couldn’t have picked it out in a lineup. My first winter in Rome brought me fennel and orange salads and I haven’t looked back since. Fennel is versatile veg that tastes a bit like licorice and anise, it’s delicious raw and cooked. This Jamie Oliver recipe is a spiced up version of what I’ve had here and it’s a delicious way to start a meal or as a stand alone lunch. Buon appetito!


  • 1 large fennel bulb or 2 small
  • 1/2 small red onion, peeled
  • 2 small cucumbers
  • 8 radishes, trimmed
  • 3 oranges, peeled & thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 to 2 tablespoons olive oil
  • salt & freshly ground pepper
Trim to tops off the fennel, reserving some of the green fronds for garnish. Very thinly slice the fennel & add to a large serving bowl or platter.

Thinly slice the onion, cucumbers & radish & add to fennel. Top with the oranges.

Drizzle with red wine vinegar & olive oil. Sprinkle with salt & freshly ground pepper. Garnish the fennel fronds.

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