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      Fennel and orange light salad


      Serves 4
      • 1 medium fennel
      • 1 big orange
      • Salt
      • Villa Magra EVOO


      Cut the fennel bulb vertically, cutting through the trimmed shoots.
      Scoop out and discard the hard core at the base of the fennel.
      Place the halved fennel on a cutting board, flat surface down. Slice it diagonally, making sure to keep as thin as possible. Use a mandolin if you have one.
      Peel off the orange with a knife, also removing the internal white skin and cut it into cubes, Transfer the fennel and orange to a bowl, mixing them well. Season with salt to taste and Villa Magra.

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