Oranges & Fennel salad


(4 persons)
  • 3 Arance di Ribera DOP
  • 2 raw fennel
  • 10 black olives
  • 1 Tropea onion
  • Extra-virgin olive oil
  • Wine vinegar
  • Freshly grounded Black pepper
  • Salt


Peel the onion and slice it. Peel the fennel, cut them in quarters and slice them using a slicer.

Peel the oranges removing also the white part. So make a horizontal cut and then divide each chunk in half.

Put the oranges in a serving bowl, add onion and season with oil, salt, freshly grounded black pepper and some wine vinegar, better if sprayed. Add olives and serve.



Cook fennel for about 1 minute in plenty of salted boiling water. Rinse it well and add to the rest of the ingredients.