Orange Fennel Salad
Over the summer, my family and I visited southern Italy in search of authentic olive oil.
One of the olive oil mills we visited was Gargiulo in Sorrento.
We brought some great tasting olive oils home with us. Good thing we could order online from them.
The Gargiulo family shared this recipe with me. I revised it a bit. At the time of being inspired to make this recipe, I didn’t have the walnut and orange infused olive oils so I improvised. I also added balsamic vinegar as an ingredient. I love cooking since it is such a form of art. You can improvise and don’t have to be exact with measurements. Baking is a different story.
The recipe of this salad with oranges, fennel and nuts is a perfect choice for the cold season because it provides tons of vitamin C combat the rigors of winter weather.
You can serve in place of tomatoes or salad to accompany meat dishes , or you can serve as an appetizer.
- 4-6 tangerines or 2 oranges
- 1 fennel
- walnuts any nuts you prefer
- 2 Tbsp extra virgin cold pressed olive oil You may may improvise by juicing half an orange and mixing it with olive oil instead of using already orange infused olive oil. The original recipe asks for walnut infused olive oil. You may leave it out.
- 1/2 Tbsp walnut infused extra virgin olive oil optional
- 1/2 Tbsp balsamic vinegar
- 2 Tbsp orange juice if you wish to make your own orange infused oil
- real salt to taste
- black pepper to taste
Clean the fennel, wash and cut thin and divide evenly on a platter or four individual dishes. Peel the oranges. Either cut the oranges in pieces or if small enough include individual pieces. Distribute them over the fennel. Chop the walnuts (or any of your favorite nuts) and place on oranges and fennel. Season with Frantoio Gargiulo walnuts and Extra Virgin Olive Oil with Oranges *, balsamic vinegar, salt and pepper; serve immediately, otherwise the vitamins deteriorate.
Recipe compliments of and adapted from www.frantoiogargiulo.it
Enjoy it and remember to comment below.
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