Amalfi Salad, Salat Amalfi

Remove the skin from the onion, halve and also cut into thin slices. Rinse the cucumber and slice finely.

Trim radish greens to 1 cm, clean radishes, rinse and cut into thin slices. Remove the peel from the oranges, including the white skin. Remove the fillets between the separating skins. Collect the juice.

Stir vinegar, olive oil and orange juice thoroughly in a small baking bowl. Taste the dressing each time according to sweetness of the oranges should possibly slightly predominate the vinegar. Season generously with salt and freshly ground pepper and pour over salad ingredients. Mix everything briefly and arrange on serving plates. Finely chop fennel greens and sprinkle on top. Serve immediately.

“Another very un-Italian tip: sprinkle a little crumbled feta or good goat cheese on top. Both taste adorable with oranges.”

Our tip: It’s best to use fresh herbs for a particularly good aroma!

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