December 12, 2018
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!
Ingredients
- 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.
