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| Sicilian Finocchio Insalata |
| Recipe contributed by Linda Rizzo |
| Ingredients |
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| Preparation |
| Add sugar to the balsamic vinegar. Put this aside to let the sugar dissolve in the vinegar. Slice finocchio very, very thin (I use a mandolin but a very sharp knife will work as well). Peel the blood oranges and slice them. Either gently toss together or layer the finocchio and oranges on a very nice platter. Stir the balsamic and sugar mixture to ensure all of the sugar is dissolved. Do a taste test at this point and add more sugar or vinegar, if desired. Drizzle or spoon the balsamic vinegar mixture over the oranges and fennel, just enough to cover (may use more or less balsamic per your taste). Let sit for several hours before serving. Serve at room temperature. Serves 4. |
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