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  • Fennel and Orange Salad
    Recipe contributed by Roseanne Borromei
    • 1 large fennel
    • 2 navel oranges
    • Kalamata or oil cured olives
    • Good quality extra virgin olive oil
    • Champagne vinegar
    • Salt & pepper
    Wash and trim bulb and cut off green tops Slice fennel in very thin slices across the bulb. With a sharp knife, cut off orange skin taking the white pith along with the skin. Slice the orange into rounds. Arrange on plate alternating fennel with orange. Add the olives, salt and pepper and oil. Lightly sprinkle the vinegar over all ingredients. Garnish with chopped green tops. Serve at room temperature. Makes 4 servings.

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