INSALATA DI FINOCCHIO E ARANCIA
My latest Flavors of Rome email newsletter created a run on fennel and blood oranges. I received so many positive comments from this most simple of recipes that I’ve decided to repeat it here for the benefit of the blog world. I’m always complaining that I can’t find the same ingredients here in the States that are so readily available in Italy, but here’s one of the exceptions.
And it couldn’t be easier. Quantities listed below are arbitrary; adjust according to taste and number of desired servings.
INSALATA DI FINOCCHIO & ARANCIA
3 – 4 blood (or other) oranges, peeled and cut into bite size pieces
2 – 3 medium fennel bulbs, remove outer layers and cut inner part into small slices
3 tablespoons good quality extra virgin olive oil
juice of 1/2 lemon
handful of black olives, oil cured or other
coarse sea salt, to taste