Thinly sliced fennel, orange, walnuts and Salatì chive biscuits. Dress the salad and add the biscuits before serving.
Ingredients
- 1 large, crunchy fennel bulb
- 1 orange (Tarocco variety)
- 40 g walnut kernels
- 4-5 Volpe SALATì with Chives
- Extra virgin olive oil, salt, pepper
Method
- Thinly slice the cleaned fennel. Peel the orange "a vivo", removing all the white pith, and cut it into rounds or segments.
- Coarsely chop the walnut kernels.
- Combine fennel, orange and walnuts in a bowl. Season with oil, salt and pepper.
- Break the SALATì biscuits by hand and add them to the salad just before serving, to keep all their crunch.