Fennel, Orange and Olive Salad

Fennel, cooked or raw, is a favorite winter vegetable throughout Italy, but the addition of orange slices makes this a Sicilian dish. The small brown-purple olives named for Gaeta, a picturesque port town not far from Rome, are favorites throughout the country, though any good brine-cured Mediterranean-style olives can be used. This refreshing salad can also be offered at the beginning of the meal, as an antipasto. Serve with a dry white wine, such as Pinot Grigio or Verdicchio.
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