Name: Insalata di arancia
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 2 large oranges, peeled, pith removed and sliced; 1 Lebanese cucumber, very thinly sliced; 6 radishes, very thinly sliced; 1 fennel bulb, thinly sliced; 60 gm (2 cups) wild rocket; 1 bunch mint, leaves picked; Verjuice dressing; ½ lemon, juice only; 50 ml verjuice; 50 ml olive oil

Insalata di arancia

Australian Gourmet Traveller recipe for insalata di arancia (orange salad).

Ingredients

2 large oranges, peeled, pith removed and sliced

1 Lebanese cucumber, very thinly sliced

6 radishes, very thinly sliced

1 fennel bulb, thinly sliced

60 gm (2 cups) wild rocket

1 bunch mint, leaves picked

Verjuice dressing

½ lemon, juice only

50 ml verjuice

50 ml olive oil

Method

Main

1.For verjuice dressing, combine all ingredients, season to taste and whisk to combine. Set aside.

2.Combine orange, cucumber, radish, fennel and rocket in a bowl. Transfer to a platter, scatter over mint, then drizzle with verjuice dressing and serve immediately.

Recipe / styling by Lisa Featherby

Luisa Schirato

Styling by Emma Knowles

Styling by Geraldine Muñoz

Styling by Lou Fay

Ingredients

Method

Main

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