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A crisp white bulb of fennel brings to mind my father and the people of his generation, who loved to
eat it as a palate-cleansing finish to a long meal. Fennel, with its delicate, anise-like flavor, thrives on
the Italian plains and is a favorite winter vegetable, particularly at Christmas time. High in fiber and
potassium, fennel has been prized for its nutritional and medicinal value since ancient times.
This simple, refreshing salad has been on the Al Tiramisu menu since I first created this version many
years ago. It’s a perennial hit with my guests who invariably ask me for the recipe. Many home cooks
seem mystified by fennel’s unusual appearance and for them I offer tips, below, for dealing with fennel.
Serve this salad at the end of the meal because, as our ancestors knew, fennel has properties that help
Serves 4
Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt, to taste
2 fresh bulbs of fennel, approximately 11-ounces each, stalks and fronds removed
2 oranges, peeled and cut into segments
4 black olives, pitted
Preparation:
1. In a medium bowl, vigorously whisk the olive oil and lemon juice with a little bit of salt to form a
creamy vinaigrette.
2. Using a mandolin, or a sharp knife, slice the fennel into thin, paper-like pieces.
3. Add fennel slices to the vinaigrette and mix well to incorporate.
4. Divide the fennel onto four salad plates.
5. Arrange the oranges in a decorative pattern around the salad and top the center with an olive.
the body with digestion.
This recipe is posted with permission from Chef Luigi’s new book, THE AL TIRAMISU RESTAURANT COOKBOOK: An Elevated Approach to Authentic Italian Cuisine.
This looks like a delicious salad! I’ve never bought fennel before, but I love your ingredients. I will have to try it!
What a healthy salad! I love fennel, I use it in cooking a lot. Very delish salad for a refreshing start to a meal.
This looks and sounds delicious. I don’t buy fennel very often but every time I do I think that I should buy it more often. I just never know what to make with it. This seems like a great recipe to have in my back pocket.