Insalata D'Arance E Cipolle E Finocchi

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Story Published: Oct 9, 2007 at 9:00 AM PDT

Story Updated: Oct 5, 2007 at 12:37 PM PDT

By AMNW Intern

Ingredients

INSALATA D’ARANCE E CIPOLLE E FINOCCHI
Mixed Salad with Oranges, Onion and Fennel

Serves 4
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 1 Tablespoon Pompeian Pomegranate Infused Red Wine Vinegar
  • 4 oz. mixed baby salad greens
    (include some of the bitter greens, such as arugula or endive)
  • 1/2 red onion, peeled, halved and thinly sliced, soaked in 1 cup ice water
    and 2 Tablespoons white wine vinegar for 30 minutes, drained and
    patted dry
  • 1 large fennel bulb (about 8-10 oz.), large outer leaved removed and
    discarded, cut in half and thinly sliced lengthwise
  • 4 large oranges, peeled, sliced into 1/4-inch thick rounds cut in half
  • 16 large shaved strips Parmigiano Reggiano cheese or 4 Tablespoons
    freshly grated

Directions

In a large salad bowl, whisk the salt, pepper, orange juice, olive oil and
balsamic vinegar until completely mixed. Add the salad greens to the
bowl and toss until well coated. Gently mix in the onion, fennel and
oranges.

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