Fennel and Orange Salad - Ferrari-Carano

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Fennel and Orange Salad

Soups and Salads

Serves 8 to 10

This quick and easy salad has a medley of flavors and is perfect for a light afternoon lunch with the girls. Try it with a glass of Ferrari-Carano Fumé Blanc.

Salad

01

In a large bowl, combine fennel, red onion, endive, black olives and orange.

Dressing

01

In a jar, combine the olive oil, rice vinegar, basil and salt and pepper to taste. Shake to blend. Toss vegetables with dressing.

Garnish and Serve

01

To serve, line a bowl with radicchio leaves and place salad in the center. Garnish with olives, basil and fennel leaves.

Ingredients

Salad

  • 1 large bulb fennel, thinly sliced lengthwise (reserve the featherlike leaves for garnish)
  • 1 small red onion, thinly sliced
  • 1 medium sized orange
  • 2 heads Belgian endive, sliced lengthwise
  • 1/2 cup black olives

Dressing

  • 1/2 cup fruity olive oil
  • 1/4 cup rice vinegar
  • Salt and pepper to taste
  • 1 Tbsp fresh basil, minced

Garnish and Serve

  • Radicchio leaves
  • Olives
  • Basil leaves