Fennel Salad and Oranges

Ingredients

How to Prepare

   Fennel (large bulb with leaves)

   Oranges (2)

   Lemon (½ – zest and juice)

   Salt

   Rosemary (1 large sprig – fresh)

   Almonds (¼ cup – diced)

   Olives (½ cup – pitted)

   Freshly ground black pepper

   Vito & Joe’s Extra Virgin Olive Oil

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steps:

Dressing:

  1.  Using a mortar and pestle (or bowl and wooden spoon), prepare the salad dressing. 
  2. Break off 1/3 of the sprigs of rosemary into the mortar. 
  3. Add in about 5 almonds, some fennel leaves (not all of them), a pinch of salt and a teaspoon of pepper. 
  4. Zest half of the lemon and half of the orange and add the zests into the mortar.
  5. Mush the dry ingredients in the mortar down with the pestle into a paste.
    1. Should take about 3 minutes.
  6. Cut the lemon in half and squeeze the juice (about 2 tablespoons) onto the paste.
  7. Add in about 2 tablespoons of Vito & Joe’s Extra Virgin Olive Oil. Stir.
    1. Set aside.

 

Salad:

  1.  Remove the bottom of the fennel stalk.
  2. Using a knife, thinly cut the fennel into slices. 
    1. The slices will not slice into 1 complete slice. Pieces will break off. That is okay. 
  3. Once you get to the stalks, remove the leaves.
    1. You will not be using the fennel stalks. 
  4. In a large salad serving bowl, add in the fennel slices and break them up a little. 
    1. Cut any large and hard pieces up. 
  5. Take 1/3 of the fennel leaves and add them to the salad bowl. 
  6. Cut the olives in half and place them in the salad bowl with the fennel.
  7. Remove the tops and bottoms of the oranges, peel the oranges, slice them, and add them to the salad bowl.
  8. Chop up the almonds and add them to the salad bowl. 
  9. Slice up the rosemary and add that to the bowl too. 
  10. Splash about 1 teaspoon of Vito & Joe’s Extra Virgin Olive Oil on top.
  11. Using salad mixing hands, mix the salad ingredients up make sure all ingredients are absorbed in the olive oil.
  12. Add a pinch of salt and half a teaspoon of salt to the salad. Stir.
    1. Note: Never salt the salad until you are ready to serve it in order to not withdraw any water.
  13. Add half of the salad dressing to the salad. Stir.
  14. Add in the remainder of the dressing and stir again.
  15. Top with some extra sprigs of fennel. Enjoy!