It’s crisp, colorful and oh so pretty. The bitterness of arugula, the anise flavor of fennel, the spiciness of radicchio and sweetness of orange is a glorious combination. And let me tell you what made it spectacular, Marielle and Grace Olive oil from Puglia.
You will need:
Fennel 1 bulb sliced thin
Arugula 2 cups
Radicchio 1 head sliced thin
2 Blood oranges
Red Onion 1/3 sliced thin
Shaved Pecorino
Vinaigrette
1/3 cup White Wine Vinegar
1/3 cup Olive oil
salt and pepper to taste
1 tbsp orange zest
Start by making the vinaigrette by mixing in a bowl and setting aside. Using a mandolin, slice fennel, and radicchio, toss in bowl and add arugula and onion. Gently toss with vinaigrette. I like to let mine sit about 30 minutes so the veggies soften a little bit. Plate, and use a vegetable peeler to shave Pecorino on top, adding a little freshly cracked black pepper. I even drizzled a little more olive oil on top
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