Ingredients:

• 2 Oranges
• 1 - 2 Fennel Bulbs
• Salt & Pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Small Purple Onion
• 1 tsp. Fennel Seed

 

Carefully cut the rind from the oranges. Slice the oranges about 1/4 of an inch thick and place them on serving plates. Clean the fennel bulbs removing the tough outer leaves and the green stems. Thinly slice the fennel and onion and place them into a mixing bowl. Add the salt, pepper and olive oil. Mix well and place the fennel and the onions on top of the orange slices. Grind the fennel seed using the palm of your hand and lightly dust the top of the salad.

 

 

If you have any questions about this recipe, please call Tom Pantley at Toscanos, (253) 864-8600.