Insalata di Arance

What you’ll need

Ingredients

• 4 oranges
• 1 small fennel bulb, shaved thin
• A handful of black olives
• 3 tbsp extra virgin olive oil Extra Virgin Olive Oil →
• ½ small red onion, sliced very thin (optional)
• Sea salt and black pepper

At the stove

Instructions

1. 1

   Cut the top and bottom from each orange, then cut away the peel and white pith with a knife.

2. 2

   Slice the oranges into rounds and lay them on a plate, catching any juice.

3. 3

   Scatter over the shaved fennel, olives and onion if using.

4. 4

   Dress with olive oil, salt and a good amount of black pepper, and pour over the caught juice.

5. 5

   Serve cold, at the end of a heavy meal or beside one.