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

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.