Eugenio Maiale: Insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad)
Australian Gourmet Traveller recipe for insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad) by Eugenio Maiale from A Tavola restaurant in Sydney.
- 15 mins preparation
- Serves 6
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Ingredients
- 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
Method
Main
- 1Whisk lemon juice and olive oil in a small bowl, season to taste, set aside.
- 2Wash 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.