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.

Cichorium Orangium - Fruity Chicory Salad

This gorgeous salad is an amended version of a salad recipe that my aunt recommended me to try. I've basically just added the pears and the walnuts to the original recipe.






CICHORIUM ORANGIUM

4 chicories
2 navel oranges
2 pears
1 leek
80-100 grams of walnuts
extra virgin olive oil
freshly squeezed lemon juice
sea salt
freshly ground pepper

1. Wash the chicories, cut of their ends, and slice the rest of them sideways.

2. Peel the oranges and the pears, and cut them into small pieces.

3. Wash the leek, and cut it into thin slices.

4. Cut the walnuts into small pieces.

5. Mix all the ingredients together, adding olive oil, lemon juice, sea salt and pepper to taste.

6. Enjoy.

Annika

Prunus Orangus - Prune-Orange Salad

I didn't have enough time to go to the farmers' market this weekend and instead ended up going to a regular market where you can also buy the more exotic winter produce from the south of Italy. One of the things I got were these huge, juicy organic navel oranges, which I've already used in a couple of very simple, light salads. Here's one of them.

PRUNUS ORANGUS

about 100 grams of field salad
0.5-1 navel orange
2 plums
extra virgin olive oil
sea salt
freshly ground pepper

1. Wash the field salad.

2. Peel the orange and tear it into small pieces.

3. Wash the plums and cut them into small pieces.

4. Mix the field salad, the orange and the plums with some extra virgin olive oil, sea salt and freshly ground pepper.

5. Enjoy.

Annika