Foeniculum Orangulum - Italian Fennel Salad

I found some organic Sicilian oranges and walnuts at the market today, so decided to make this classic Italian salad (Yeah, I know... Yet another salad with oranges... I just can't get enough of them at the moment!).





FOENICULUM ORANGULUM

1 large fennel
1.5 oranges
10 whole walnuts (or 20 halves)
extra virgin olive oil
freshly squeezed lemon juice
sea salt
freshly ground pepper

1. Wash the fennel and slice it (from bottom up, until you reach the green part) as thinly as you possibly can.

2. Peel the oranges and cut them in small pieces.

3. Crack the walnut shells open, take out the walnuts and cut them in small pieces.

4. Put the fennel, the oranges and the walnuts in a salad bowl, add some olive oil, lemon juice (optional), sea salt and pepper, and mix. (If you care about how your salad looks, check out the serving suggestions on this site: http://www.lacucinadimarble.it/rec.php?id=442)

5. Enjoy.

Annika

P.S. In Italy, they often serve very thinly sliced fennels with extra virgin olive oil, freshly squeezed lemon juice, salt and pepper only. Also very nice.