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.

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

Ingredients

Method

Main

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