Insalata di Arance e Finocchi - Orange and Fennel Salad
* Slice the oranges and arrange them in a serving plate.
* Clean the fennels, removing the base, the outer tough leaves, and the green stems.
* Slice the fennel very thin. Transfer to a bowl.
* Dress the fennel with extra-virgin olive oil, salt, and pepper.
* Transfer the fennel to the serving dish. Drizzle with extra-virgin olive oil. Add olives and onion if desired.
* Clean the fennels, removing the base, the outer tough leaves, and the green stems.
* Slice the fennel very thin. Transfer to a bowl.
* Dress the fennel with extra-
* 2 oranges
* 2 fennels
* salt and pepper
* 3 - 4 tablespoons extra-virgin olive oil
* 3 oz (100 gr) Sicilian olives (optional)
* 1 small onion, finely sliced (optional)
* 2 fennels
* salt and pepper
* 3 -
* 1 small onion, finely sliced (optional)