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!
- 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)
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.
Facebook Comments Box