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Fennel and Orange Salad

Bring something special to the table with this well-loved recipe.

Prep Time
5 mins
Total Time
10 mins
Servings: 4
Course: Salad , Appetizer
Cuisine: Italian

Ingredients

  • Washed Rocket Salad
  • 1 orange peeled and chopped into small triangles or cubes
  • 70 grams gorgonzola diced
  • 1 Medium sized fennel
  • A handful of Californian walnuts chopped
  • A sprinkle of parmesan
  • 2 pinches table salt
  • balsamic vinegar pour desired amount into a glass
  • 3 tbsp extra virgin olive oil EVOO

Instructions

    Cup of Yum
  1. Wash the fennel thoroughly and slice off all the green stalks.
  2. Slice off the base of the fennel as it is too hard to include.
  3. Peel off several layers of the fennel until you have your desired amount.
  4. Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
  5. Put the fennel into a large salad bowl and add the rocket.
  6. Add the chopped oranges and walnuts.
  7. Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
  8. Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
  9. Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
  10. Add a sprinkle of grated parmesan if you so wish.
  11. E ora si mangia, Vincenzo’s Plate….Enjoy!