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Municipio di Pordenone
Insalata di agrumi e finocchio
Citrus and fennel salad
Serves 6
1 large fennel head
2 pink grapefruits, peeled to the quick and sectioned
2 large oranges, peeled to the quick and sectioned
1/8 small red onion, sliced thin
salt
extra virgin olive oil
juice of 1/2 lemon
1 pomegranate, seeded
Remove fronds from fennel (save them for a soup later). Wash the head, cut in fourths, core them and slice thinly
In a serving bowl, place the sliced fennel, grapefruits and oranges sections, onion, salt, lemon juice and a little drizzle of olive oil. Toss gently.
Add the pomegranate seeds and serve
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