Fennel and citrus salad with Mandarino oil
Ingredients for 4:
2 fresh fennels,
2 pink grapefruit,
3 tbsp Mandarino oil,
1 handful of raisins (optional),
salt to taste,
Itrana olives, anchovies and salted capers.
Peel the oranges and the grapefruit to obtain the segments, taking care to remove the white part as much as possible. Soak the raisins for 15 minutes in warm water, then squeeze it well. Wash and dry the fennel, remove the stiffer stems and outer leaves. Slice the heart to obtain thin slices. Pour the Mandarino oil in a cup with the citrus juice, salt, pepper and mix well with the fork. Place all the ingredients in a bowl and season with the obtained emulsion. Let it rest for 15 minutes.
Elisa Di Rienzo
In this dish: