Antica Modena | Fennel salad with oranges, raw prawns, and Rosé Condiment Vinagrette
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Fennel salad with oranges, raw prawns, and Rosé Condiment Vinagrette

Aceto Balsamico Antica Modena - Finocchi e arancia con condimento rosè

Ingredients for 4 people

3 Fennel bulbs
12 Red prawns
3 Oranges
40 g Pitted olives
25 ml Rosé Condiment
40 ml Sicilian extra virgin olive oil
Fresh wild fennel
Poppy seeds
Salt and pepper

Procedure

Slice the fennel bulbs thinly and immerse this in ice water. Peel 2 oranges with a knife and cut into wedges. Squeeze the juice of one orange and emulsify it with the oil, rosé condiment, salt, and pepper.

Shell the prawns and remove the black thread of intestines from them

Drain and dry the fennel on paper towelling. Toss it with a very small amount of oil and place on a plate. Accompany the fennel with the orange wedges, the olives, cut in half, and the prawns.

Season well with the rosé condiment and emulsion and garnish with tufts of wild fennel and the poppy seeds.

Aceto Balsamico Antica Modena - Condimento Rosé