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.
Steps
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.
Ingredients
fennel bulb, orange, black olives, olive oil, red onion, salt & freshly ground black pepper