Orange & “Finochio” Fennel Salad


 orange and finochio( fennel) salad 106

Orange & “Finochio” Fennel Salad

orange and finochio( fennel) salad 005

Preparations for “The Feast Of St. Joseph” is under way! All ingredients including fresh produce are officially in the house and ready for tonight’s ceremonial blessing by “Holy Famliy Parish” Pastor Father Jim, taken place this evening at tonight’s Novena.

Click Read More for Step-by-Step Recipe Details and Photos

orange and finochio( fennel) salad 104

Orange & “Finochio” Fennel Salad


5 Finochio (fennel bulbs)

8 oranges

1/2 cup fresh mint leaves

¼ cup fresh oregano leaves

1 medium onion

Juice of 2 lemons

½ cup pitted black olives

¾ cup olive oil

1 tablespoon Masala wine

1 teaspoon sugar

½ teaspoon kosher salt

½ teaspoon fresh ground pepper

¼ cup fresh squeezed orange juice


1 using a sharp knife cut both ends of orange, off and discards ends

2 place flat side of orange on a cutting board and place the blade of the knife under the pith of orange and guide the knife in a downward direction removing the skin

3  repeat steps 1 & 2 with remaining oranges

4  place one skinless orange in your hand and insert a paring knife into both sides of orange sections membrane’s to remove skinless orange slices and reserve in a bowl

5  reserve fresh orange juices in a small bowl by squeezing juices from reaming sectioned orange membranes

6 remove the long stems and any outer damaged skins from the fennel bulbs and discard

7 using a mandolin slice onion very thin and reserve

8 using mandolin slice fennel bulbs very thin and reserve

9 Juice lemons over a small strainer to capture any seeds and pulp

10 chop fresh mint and oregano

11 layer ½ Finochio (fennel) slices onto a large platter

12 top Finochio (fennel) slices with 1/2 of the orange slices

13 layer ½ the onion slices over the orange layer

14 repeat steps 12, 13, and 14

15 chopped mint and orange over the top layer

16 scatter black olives over the top of the salad

17 add reserved orange juice, olive oil, masala wine, sugar, salt and pepper to the lemon juice pulse until dressing ingredients become evenly incorporated

18 pour evenly over the entire salad and finish with a dusting of fresh ground pepper, serve at room temperature or chill in the refrigerator for one hour before serving

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