Fennel, Black Olive and Orange Salad | Salad Ways | We're Growing
966
recipe-template-default,single,single-recipe,postid-966,woocommerce-no-js,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,transparent_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12.1,vc_responsive

Fennel, Black Olive and Orange Salad

A classic Sicilian dish.  Even though cooked fennel is delicious, sometimes it’s best just raw, finely shaved, with a simple dressing.  If you have only a couple of fennel bulbs, this is the way to serve them.

Fennel, Black Olive and Orange Salad

Course Salads, Sides
Servings 6 people

Ingredients

Instructions

  1. Cut off all the skin and white pith from the oranges, then cut out the segments from between the membrane, working over a bowl to catch the juice. Squeeze out the membranes into the bowl when you have finished, to extract the remaining juice. Pour off the juice into a separate bowl and whisk in the olive oil, lemon juice, garlic and some salt and pepper to make a dressing.
  2. Finely shred the fennel with a sharp knife or on a mandolin. Mix with the orange segments, olives, parsley and dressing. Adjust the seasoning and serve.
No Comments

Sorry, the comment form is closed at this time.