6 medium blood or navel oranges
1 medium bulb fennel, trimmed and cut into thin strips
2 tablespoons finely minced fennel leaves
3 tablespoons finely chopped walnuts
1/2 cup extra-virgin olive oil
Salt and freshly cracked black pepper to taste
Romaine lettuce leaves
Peel the oranges and remove as much of the pith (white membrane) as possible. Slice the oranges into thin rounds and place them in a shallow dish, slightly overlapping them. Sprinkle over the fennel strips, fennel leaves, and walnuts. Drizzle the olive oil over, and sprinkle with salt and cracked pepper. Cover tightly with plastic wrap and let the salad stand at room temperature for several hours. Every so often, tilt and turn the dish so that the oil and juices that have collected flow over and around the oranges.
To serve, arrange the salad on a bed of Romaine lettuce and pour the juices over.
This recipe is featured on show 2012 - Only Five Ingredients.
This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company Inc., in 1991.
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