Tag Archives: Finochio (fennel)

Orange & “Finochio” Fennel Salad

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Orange & “Finochio” Fennel Salad

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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 Read more

Make Sista Felicia’s Orange and Finochio (fennel) Salad

Orange and Finochio (fennel) Salad

all photos and recipe from Sista Felicia

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Ingredients:
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

Directions:

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

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Step 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

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Step 3: repeat steps 1 & 2 with remaining oranges

Step 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

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

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

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Step 7: Using a mandolin slice onion very thin and reserve

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Step 8: using mandolin slice fennel bulbs very thin and reserve

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

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Step 10: chop fresh mint

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Step 11: Chop fresh oregano

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Step 12: layer ½ Finochio (fennel) slices onto a large platter

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Step 13: top Finochio (fennel) slices with 1/2 of the orange slices

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Step 14:  layer ½ the onion slices over the orange layer

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Step 15 Repeat steps 12, 13, and 14

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Step 16: Sprinkle chopped mint and orange over the top layer

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Step 17: scatter black olives over the top of the salad

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Step 18: add reserved orange juice, olive oil, masala wine, sugar, salt and pepper to the lemon juice pulse until dressing ingredients become evenly incorporated

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Step 19: 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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Enjoy!