CHEFS' RECIPES
Eugenio Maiale: Insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad)

Eugenio Maiale: Insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad)

Serves 6

Cooking Time Prep time 15 mins



1   lemon, juice only
35 ml   extra-virgin olive oil
1   young chicory or endive
½   unpeeled orange, thinly sliced widthways with a mandolin
½   baby fennel bulb, thinly sliced lengthways with a mandolin


1 Whisk lemon juice and olive oil in a small bowl, season to taste, set aside.
2 Wash chicory or endive, drain well, coarsely chop, set aside in a serving bowl. Scatter with orange and fennel slices, drizzle with lemon dressing, season to taste and serve with triglie ripieni al cartoccio.


RECIPE Eugenio Maiale PHOTOGRAPHY Chris Chen STYLING Kirsten Bookallil


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