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

AT A GLANCE

  • Serves 6 people

  • 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
01   Whisk lemon juice and olive oil in a small bowl, season to taste, set aside.
02   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.

Recipe:

EUGENIO MAIALE

Photography:

CHRIS CHEN

Styling:

KIRSTEN BOOKALLIL

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