ORANGE AND FENNEL SALAD
Romans especially like the astringency of oranges after pork. They often slice an orange or a lemon and dress it with olives and olive oil and serve it after a roast. A variation of the salad below, which has a lovely fresh clean taste, is to serve oranges (figuring about one half per serving) without the greens, dressed with salt, pepper, pitted black olives, and olive oil to taste.
1/2 head Bibb lettuce or escarole, washed and dried
Tear the lettuce or escarole into bite-size pieces.
Mix with the sliced fennel.