Chef's Recipes

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.

By Eugenio Maiale
  • Serves 6
  • 15 mins preparation
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)

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
  • 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.
SHAREPIN
  • Author: Eugenio Maiale