Monday, November 2, 2009

Insalata di finocchio e clementine

Insalata di finocchio e clementine

Fennel and Clementine Salad

This is one of my favorite salads to make in the fall. I don’t know about you, but I always find citrus to be especially welcome in the colder months. It is like the earth is reminding me of the spring and summer to come.

This is a very easy salad to make.

1 large fennel bulb
5 small Clementine or mandarin oranges
Sea salt and black pepper to taste
Olive oil


Slice or dice the fennel bulb into small pieces
Peel the Clementine and segment, cut each segment in half
Throw them all into a salad bowl, pour about ½ cup of olive oil, pinch of sea salt and black pepper to taste, mix well, and garnish with fennel leaves.

This pairs nicely with a Sauvignon Blanc from the north, or New Zealand