When Roman soldiers were on the march, they could easily carry a few oranges, a bulb of fennel, and make this salad with nothing more than a knife and a bit of olive oil. In the heat of summer, this ancient recipe is the perfect compliment to anything in your picnic basket, especially a frittata di spaghetti.
Orange and fennel salad
Makes 4-6 servings
4 navel oranges
2 medium size fennel bulbs
1 small red onion
4 tablespoons extra virgin olive oil
Salt and pepper
With a paring knife, remove the peel and pith from the oranges. Separate the orange slices and place in a bowl, allowing any juice to fall into the bowl.
Cut the fronds and the root end off the fennel bulb. Cut the bulb in half lengthwise and cut paper-thin slices with either a very sharp knife or a mandoline.
Cut the red onion in half lengthwise, peel, and cut off both root and tip ends. Make paper-thin slices of the onion as well.
Toss the sliced fennel and onion with the orange segments and juice, olive oil, salt and pepper.