Ingredients
- 450 g fennel, to be washed
- 3 heads of Belgian endive
- 3 oranges3 oranges
- dill
- extra virgin olive oil
- salt
- white pepper in grains
For the recipe of endive and raw fennel with orange, squeeze half an orange; remove the remaining oranges from the peel, cutting a little thick with the serrated knife, in order to eliminate even the white skin below, then reduce the citrus fruit to washers.
Clean the Belgian endive, wash it, chop it and sauté in the pan for 2 minutes, over a high heat, with a little oil, a pinch of salt and the squeezed orange juice, then turn it off, let it cool and then collect it in a salad bowl together with the orange slices and the fennel in slices, already popped and washed.
Season with a drizzle of olive oil, dill, a generous ground pepper and serve immediately, stirring the salad on the table.
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