Insalata di San Giuseppe Agrumi e Finocchi

1.Begin by preparing the saffron vinaigrette. In a small bowl, combine the saffron threads with 1 tablespoon of warm water and let it steep for about 5 minutes.

2.In a separate bowl, whisk together the extra virgin olive oil, white wine vinegar, orange juice, and the saffron mixture. Season with salt and freshly ground black pepper to taste. Mix well and set aside.

3.Wash and thinly slice the fennel bulbs, removing any tough outer layers. Place the sliced fennel in a large salad bowl.

4.Segment the oranges by cutting off the top and bottom, then slicing off the peel and pith. Carefully cut between the membranes to release the segments, adding them to the bowl with the fennel.

5.Add the pitted Taggiasca olives and thinly sliced red onion to the bowl with the fennel and oranges.

6.Drizzle the saffron vinaigrette over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.

7.Finally, sprinkle the chopped fresh parsley over the top for garnish and serve immediately.