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Fennel, Radicchio, and Orange Salad

Insalata di Finocchio, Radicchio e Arance

Mary Ann Esposito

Serves 4

INGREDIENTS

1/4 cup pine nuts
1/4 cup Filippo Berio Extra-Virgin Olive Oil
2 tablespoons red wine vinegar
1/2 teaspoon of fine sea salt or to taste
Coarse balck pepper to taste
1 small fennel bulb, washed, dried and thinly sliced
1 small head radicchio, washed, dried and torn into pieces
2 large blood or navel oranges, peeled, segmented, and cut in half

DIRECTIONS

Toast the pine nuts in a small skillet over medium heat just until they begin to brown, about 2 minutes. Transfer the nuts to small bowl. Set aside.

Combine the olive oil, vinegar, and salt and pepper in a jar. Set aside. Toss the fennel, radicchio and oranges in a salad bowl. Pour the dressing over the salad and mix well. Sprinkle the pine nuts over the top and serve.

This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.

item recipe is featured in Episode 1520 of Season 15.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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