Fennel, orange, rocket and pine nut salad – Italian cuisine at its finest

Ingredients (serves 2 to 3):

  • 1 large fennel bulb (round variety)
  • 2 oranges
  • 1 handful of rocket
  • 2 tablespoons of pine nuts
  • Extra virgin olive oil (good quality)
  • Fleur de sel
  • Ice-cold water + bowl (optional, for extra crunch)
  1. Step 1: Toast the pine nuts

    Place a dry pan over medium heat and toast the pine nuts until they are golden brown and smell delicious. Leave to cool on a plate.

  2. Step 2: Chop the fennel

    Remove the fronds from the fennel (keep some green for garnish). Cut the fennel into very thin slices with a sharp knife or mandoline. Place the finely sliced fennel in ice-cold water for 10 minutes for extra freshness and crunch. Drain well before using.

  3. Step 3: Peel the oranges

    Cut away the peel and white pith from the oranges. Cut the segments between the membranes (à vif) or into thin slices, depending on your preference.

  4. Step 4: Assemble the salad

    Mix the fennel with the rocket in a large bowl. Arrange the orange segments on top. Sprinkle generously with pine nuts.

  5. Step 5: Finish

    Drizzle with a little extra virgin olive oil and season with a pinch of fleur de sel. Finish with a few sprigs of the fennel fronds. Serve immediately.

    Tip: This salad is best served just before serving. This way, everything stays fresh and crisp.

    Fennel Salad 7

Fancy staying in the Italian mood a little longer? Let yourself be inspired by our journey to Cogne, a hidden gem in the heart of the Italian Alps. Think: crisp mountain air, honest local food, and walks that linger in your memory.

La dolce vita – our trip to Cogne, Northern Italy

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