Fennel Salad with Oranges, Toasted Almonds and Lemon Thyme
Cuisine: Italian
  • 2 medium oranges (or, even better, blood oranges)
  • 3 medium fennel bulbs, thinly shaved
  • ¼ cup toasted almonds or other nuts
  • Fruity extra virgin olive oil
  • 2 tablespoons orange juice or lemon juice
  • Salt to taste
  • Two short sprigs lemon thyme
  • Pinch Szechuan or regular pepper
  • Extras: your favorite olives, Pecorino shavings
  1. Peel the oranges with a paring knife so you can get rid of the white part as well. Cut them lenghtwise into thin wedges, or cut the oranges crosswise as to show the sections of the oranges, which look beautiful.
  2. Toss the shaved fennel and sliced oranges in a bowl with plenty of extra virgin olive oil, the lemon or orange juice, torn leaves from the lemon thyme, salt to taste and pepper.
  3. Serve the salad in individual bowls and sprinkle on top the toasted almonds or nuts, and olives and pecorino if using.
Recipe by Hortus Natural Cooking by Valentina Solfrini at http://hortuscuisine.com/blog/2017/11/10/fennel-salad-oranges-toasted-almonds-lemon-thyme-naturally-vegetarian/