Sicilian salad with fennel

 


Sicilian salad with fennel

Ingredients

  • 3 fennel bulbs
  • 2 lemons
  • 1 grapefruit
  • 2 oranges
  • 4 eggs
  • 8 sprigs dill
  • 8 tbsp. Specialty olive & mandarin
  • 2 tbsp . tbsp grapefruit vinegar sweetness
  • Salt & herb mix pasta and salads
  • 8 black Kalamata olives
  • Summer olive oil

Preparation

Eggs

Immerse the eggs in a pot of boiling water. Cook for 6 minutes. then remove them as soon as possible and run them under cold water. Peel them.

Vegetables

Finely grate the fennel with a mandolin. Put the fennel in a bowl, drizzle it with lemon juice and mix. Leave to marinate for two hours at room temperature.

Peel the grapefruit and oranges raw, removing the skin and carefully remove the quarters one by one. Drain the fennel between your fingers, drizzle it with the grapefruit vinegar and olive & mandarin oil. Sprinkle with salt and herb mixture, pepper.

Training

Add the citrus wedges, mix gently and arrange on four plates. Cut off the tops of the soft-boiled eggs so that the yolk appears and place them on the plates, add the olives cut into strips. Spread the chopped dill. Serve with freshly toasted bread t-slices drizzled with summer olive oil.

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