Thursday, February 22 2024

Fennel and orange salad can be a side dish but also an eventual light evening meal that helps digest the excesses of lunch.

Seasonal ingredients rich in fiber and vitamin C plus a touch of flavor with olives make this dish even healthier!


 

 

 

SERVINGS:4

INGREDIENTS:

  • 2 oranges
  • 2 fennels
  • salt and pepper to taste
  • 3 – 4 tablespoons extra-virgin olive oil
  • 3 oz olives (optional)
  • 1 small onion, finely sliced (optional)

 

METHOD

Slice the oranges and arrange them in a serving plate.

Clean the fennels, removing the base  the outer tough leaves  and the green stems.

Slice the fennel very thin.

Transfer to a bowl.

Dress the fennel with extra-virgin olive oil, salt, and pepper.

Transfer the fennel to the serving dish.

Drizzle with extra-virgin olive oil.

Add olives and onion if desired.

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