Orange salad to martini
Instructions
Clean the fennel, stem liberateli and various privatel of green barbine outer leaves and cut them into wedges.
Live peeled and cut into wedges of oranges.
Place them in a large bowl and add the slices of fennel and pomegranate grains.
Squeeze the remaining Orange, strain the juice and let it reduce by half on fire.
Join the martinis, olive oil and salt.
Dress the salad with warm sauce and bring it straight to the table.
Ingredients and dosing for 4 persons
- 3 oranges
- 2 fennel
- 1 pomegranate small
- 2 tablespoons of martini bianco
- 6 tablespoons of olive oil extra virgin
- Salt