Prepare this Italian Antipasto salad as a simple and nutritious appetizer when hosting guests. Looks and tastes delicious!
Ingredients:
- California Oranges (if you have your own tree... even better)
- Mediterranean sea salt
- Extra Virgin Olive Oil
- Coarsely ground pepper
- 1 packet scallions
- 1 glass Kalamata olives
- 1 bunch of fresh fennel
Directions:
1. Lightly season thin slices of oranges with 1/2 a teaspoon of sea salt and 2 tablespoons of high quality extra virgin olive oil.
2. Add a generous amount of pepper (I like to use rainbow pepper, because it also contains some red pepper corns as well... creates extra flavor).
3. Add chopped scallions.
4. Cover your dish and let it sit for at least 30 minutes.
5. In the meantime, sauté thin slices of fennel in 2 tablespoons of olive oil and a dash of salt.
6. Top your salad with the sautéed fennel and sliced Kalamata olives.
NOTE: I served the salad with fresh Paté de Campagne, French bread, Cornichons, and French Le Roulé Cheese.
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