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Ingredients
| fennel: 1 bulb |
| oranges: 1 |
| black olives: 12 3.25oz cans |
| olive oil: 1 Tbl |
| olive oil: 1 Tbl |
| onions - red (chopped): 1 Tbl (finely chopped) |
| salt |
| black pepper (freshly ground) |
Fennel, Orange and Olive Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- 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.