Appetizer: Italy – Insalata Di Finocchio E Agrumi (Fennel Citrus Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 large fennel bulb, fronds reserved
1 large orange, segmented, plus 1 / 2 tsp finely grated zest
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp honey (or sugar)
6 to 8 green olives (Castelvetrano), pitted and thinly sliced
2 tbsp (15 g) toasted sliced almonds
1 tbsp chopped fresh parsley
1 / 4 tsp red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Trim and core the fennel, reserving fronds. Thinly shave the bulb with a mandoline or sharp knife; soak shavings in ice water for 5 minutes to crisp, then drain and pat dry.
In a mixing bowl, whisk together lemon juice, orange zest, honey, a pinch of salt, and black pepper. Slowly stream in the olive oil while whisking to emulsify.
Add the shaved fennel, orange segments, and sliced olives to the bowl; toss to coat and let sit 5 to 10 minutes to lightly marinate.
Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Plate the salad and top with toasted almonds, chopped parsley, and a few chopped fennel fronds. Finish with a pinch of red pepper flakes and a light drizzle of olive oil, if desired.