FENNEL AND ORANGE SALAD
I learned this pretty to look at and refreshing first course in a cooking class in Tuscany. My parents never cooked with fennel and at first I didn’t like it but with the oranges in this recipe it really works nicely. If you have never tried fennel, please try this recipe.
Serves 6 - 8
¼ cup pine nuts, sautéed in dry pan to toast
3-5 Fennel, sliced very thin (about 5 cups)
2 oranges, grated rind (use microplane if you have one), juice squeezed
½ cup olive oil, plus maybe more
1-2 oranges, peeled, separated, and cut in pieces
Kosher salt and freshly ground pepper
Toast pine nuts in hot pan to golden. Set aside to cool.
Slice your fennel and add to bowl.
Grate your oranges into bowl with fennel. Add cut up oranges.
In a bowl combine orange juice and olive oil and pour over fennel salad.
Finally add your toasted pine nuts.
Toss all ingredients together. Add more olive oil if necessary.
Add salt and pepper to taste.
If you like, add a little Parmesan cheese or have available for guests to add to their own bowls.