Recipe: Insalata Finocchio e Arancia

Chef Bruno takes you back to the 17th century with a tried-and-true fennel salad recipe

In the 17th century, Italian fennel was often served at the end of the meal, sprinkled with salt. This refreshing salad originated in Sicily and is still popular today. Fennel is used in many dishes, and some even enjoy fennel for its digestive benefits.


Chef Bruno


2 large fennel bulbs
2 sweet oranges
2 scallions, for garnish
4 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
Salt and pepper, to taste

Wash the fennel bulbs and remove any brown or stringy outer leaves. Slice the bulbs and stems into thin pieces and place them in a shallow serving bowl. Peel the oranges with a sharp knife, cutting away the white pith, and slice thinly. Arrange the fennel on a plate, adding juice from the oranges. For the dressing, mix the oil and lemon juice together, and season with salt and pepper. Pour the dressing over the salad and mix well. Thinly slice the white and green sections of the scallions and sprinkle them over the salad.