Fennel, Orange and Olive Salad
"This very simple, low-fat, Italian peasant style salad is a lovely, refreshing accompaniment to plain meat and fish dishes."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 fennel bulb
- 1 large orange
- 12 black olives
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon finely chopped red onion
- salt & freshly ground black pepper
directions
- Thinely slice the fennel, reserving the frondy herbs from the top.
- Arrange the slices on a plate.
- Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith.
- Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel.
- Scatter over the olives, olive oil, red onion and the reserved fennel fronds.
- Season with salt and pepper and serve.
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Reviews
-
I made this for a bbq last night-I was pretty pleased with it. I used a mandolin to get really thin slices of fennel and guessed that one lot of oil mentioned twice in the ingredient might be something acidic, so used a good red wine vinegar. Thanks for posting. -
A good recipe for trying fennel for the first time. Mild and pleasant tasting, but I didn't find that the taste of the olives "fit" with the rest of the salad so I'll probably leave them out next time. -
I've used this healthy salad several times to accompany fish dishes-it's superb
