- 2 medium size fennel bulbs
- 2 blood oranges
- 1 organic lemon (reserve skin for grating)
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Take out and discard the outer tough leaves of the fennel. Rinse the fennel and dry with paper towels. Reserve the fern part and rinse and dry as well. Slice the fennel into thin wedges. Peel the oranges and cut into sections. Place the reserved fennel fern in a serving dish to form a bed. Alternate slices of fennel and orange sections on top of the fern. In a small bowl add the lemon juice, oil, lemon zest, salt and pepper to taste, and whisk everything well. Pour over the fennel just before serving.
This salad is so delicious, quick, and simple to make, that you simply must try it.
Serves 4 to 6
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