Fennel and Orange Salad (Insalata di Finocchi e Aranci)
Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. Raw fennel is crunchy like celery but has a sweet licorice flavor. This dish is Sicilian in origin and has the exotic, sweet flavors that are typical of the local cooking.
Preparation time: 15 minutes
Cooking time: None (1 hour for marinating)
Yield: 4 to 6 servings
2 small fennel bulbs, stems discarded; bulbs halved, cored, and thinly sliced
3 oranges, peeled and sectioned
2 tablespoons olive oil
2 teaspoons vinegar
1 tablespoon chopped parsley
Salt and pepper to taste
8 or 12 leaves of a colorful lettuce, such as red leaf
In a bowl, combine all the ingredients (except the lettuce) and let the mixture marinate for 1 hour.
Place 2 lettuce leaves on each salad plate and divide the salad over the top.