Orange and fennel salad

Orange and fennel salad

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

Ingredients:

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.

What's Inside the Arthur Avenue Retail Market

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