Name: Eugenio Maiale: Insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad)
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 lemon, juice only; 35 ml extra-virgin olive oil; 1 young chicory or endive; ½ unpeeled orange, thinly sliced widthways with a mandolin; ½ baby fennel bulb, thinly sliced lengthways with a mandolin

Eugenio Maiale: Insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad)

Australian Gourmet Traveller recipe for insalata di cicoria, finocchio e arancia (chicory, fennel and orange salad) by Eugenio Maiale from A Tavola restaurant in Sydney.

Serves 6

Prep

15M

Ingredients

1 lemon, juice only

35 ml extra-virgin olive oil

1 young chicory or endive

½ unpeeled orange, thinly sliced widthways with a mandolin

½ baby fennel bulb, thinly sliced lengthways with a mandolin

Method

Main

1.Whisk lemon juice and olive oil in a small bowl, season to taste, set aside.

2.Wash chicory or endive, drain well, coarsely chop, set aside in a serving bowl. Scatter with orange and fennel slices, drizzle with lemon dressing, season to taste and serve with triglie ripieni al cartoccio.

Eugenio Maiale

Styling by Kirsten Bookallil