Amalfi Salad

Recipe adapted from: Jamie’s Italy, by Jamie Oliver

This fresh and flavorful salad uses many of the items in your box this week.  If you can’t find fennel, the radishes, onion and Tokyo turnips make a great contrast to the oranges.  

--Jenna Muller

1 bulb of fennel, washed
1 red onion, peeled
a large handful of radishes, with tops, washed
1 bunch baby Tokyo turnips (optional)
2 tablespoons red wine vinegar
olive oil
sea salt and freshly ground black pepper
3-4 oranges peeled, segmented and seeds removed

Remove the fennel tops and put them to the side.  Trim the fennel bulb at both ends.  Split the bulb in half length wise and then slice it as thinly as possible.  Put the slices into a large bowl.  Remove the ends of the onion and then halve it and slice it as finely as possible.  Slice the radishes as thin as possible into rounds. (Here’s a tip for slicing — before cutting off the stems, use them to hold radishes stable.)

In a small bowl, mix together 2 tablespoons of good red wine vinegar and 6 or so tablespoons of olive oil. Mix well, then taste.  You may want to add a little extra vinegar.  Season with salt and pepper.  Dress the salad with this, and then add the orange segments and any juice. Toss a few times and then  divide between your plates and sprinkle with the fennel tops.  Serve right away.