PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 1 Fennel
• 2 oranges
• 1 small cucumber
• 1 green onion (scallion)
• Stefano extra virgin olive oil
• Stefano Balsamic vinegar, optional
• Salt and pepper

PREPARATION:

1. Wash the fennel and remove the outer leaves.
2. Cut off the fronds and set them aside.
3. Turn the fennel on its side and start slicing it thinly – just like an onion.
4. Cut the cucumber into small pieces.
5. Peel the oranges and cut them into wedges.
6. Slice the green onion.
7. Place all the vegetables in a bowl.
8. Quickly whisk 4 tablespoons of olive oil with the chopped fennel fronds, a pinch of salt, and pepper, and dress the salad. (balsamic vinegar optional)
9. Garnish with some fennel fronds.
10. If you want to enjoy this dish as a main course, add some fresh cheese like mozzarella, feta, or ricotta salata. Serve it with a slice of bruschetta bread drizzled with extra virgin olive oil and salt.