Fennel and Orange salad with bruschetta

Fennel is one of my favourite vegetables. When used raw, make sure it's very thin sliced. That is why a mandoline is the perfect tool for slicing any veggies you like.

The crispiness of the fennel and the juicy orange come along just like a perfect couple.

Salad with fennel & orange

Crispy salad

Fennel (sliced very thin with mandoline)

Taggiasca olives (optional)

Orange (peeled and sliced)

Olive oil

Balsamico

Salt

Pepper

A drizzle of lemon juice

Mix together and enjoy with a glass of chilled Moscato D’Asti.

Bruschetta

Bread

Garlic (peeled)

Sweet tomatoes (cut into small cubes)

Olive oil

Salt

Pepper

Balsamic

Basil

Warm a pan and toast the bread both sides.

Combine the tomatoes, salt and pepper.

Rub the garlic on one side of each toast.

Pour the tomatoes on the bread.

Drizzle with olive oil and a touch of balsamic.

Decorate with basil leaves.

Sweet tomatoes and crispy bread. An antipasto you will fight for!

Cri