Updated 02/22/2013 05:00 AM
Recipe: Orange, Fennel, Salami, Black Olive and Fresh Mozzarella Salad
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4 medium large oranges (includes 1/2 orange for fresh juice..slice and add the leftover half to salad)
1/2 large bulb fennel, thinly sliced
approx. 1 cup julienne salami
approx. 4 ounces fresh mozzarella cheese, thinly sliced
approx. 1/2 cup pitted sliced Kalamata olives
juice of half orange (from above)
3-4 Tbs extra virgin olive oil
cracked black pepper to taste
mixed greens as needed
Cut the top off of the bulb of fennel then cut it in half lengthwise.....and thinly slice it crosswise.
For the oranges, cut the tops and bottoms off and then use a knife to cut the skins off from top to bottom.
Then cut each peeled orange in half from top to bottom and then crosswise into 1/2-inch thick slices.
Once the oranges are done, thinly slice as much fresh mozzarella cheese as you like and julienne some sliced hard salami and slice the pitted Kalamata olives in half....to make sure they really are pitted.
Squeeze the juice of 1/2 orange into a large mixing bowl and add an equal amount of extra virgin olive oil.
Add a good crack of black pepper and a good handful of mixed greens.
Add rest of the salad ingredients and toss everything to coat.
Serve it up family style or on individual plates.
Leave the salami out for a vegetarian version.