Orange and fennel salad
This orange and fennel salad is a winter passe-partout, a seasonal side-dish but also an interesting main course when combined with cheese.
Servings 4 people as a side dish, 2 as a main
Ingredients
- 1 fennel bulb
- 2 blood oranges
- a handful of black olives
- Extra virgin olive oil
- Salt
- Black pepper
Instructions
- Rinse the fennel bulb and slice it thinly, including the tops. Tommaso prefers thicker slices, so that they can be slightly crunchy.
- Peel the oranges and slice them.
- Collect in a bowl the sliced fennel and oranges and a handful of black olives.
- Dress the salad with your best extra virgin olive oil, salt and pepper. Serve immediately, otherwise it will become quickly watery.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!