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

You'll need

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


  • 01
  • Whisk lemon juice and olive oil in a small bowl, season to taste, set aside.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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