This salad is popular throughout Italy. The crisp clean flavors of the oranges and fennel act to cleanse and refresh the palate. As such, it is delightful served between or after richly flavored courses. Personally, I prefer to end the meal with this salad, along with a few fresh shavings of that wonderful cheese, Parmigiano-Reggiano.
Core the fennel bulb and slice it into slender pieces, less than 1/2 inch in width at the widest point. Cut the oranges into slices, cutting across the segments.
Place the oranges and fennel on a serving platter. Drizzle with olive oil and top with poppyseeds. Let the salad sit for 5 minutes or more to allow the flavors to blend. Serve at room temperature.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2017,