Fennel salad with oranges and olives

4 servings

30 minutes

Fennel salad with oranges and olives embodies the sunny Italy on a plate. Its origin can be found in traditional Sicilian cuisine, where citrus fruits combine with spicy vegetables to create a harmony of flavors. Crunchy fennel adds freshness and a light anise note, while juicy oranges contribute sweetness and acidity, perfectly balancing the taste. Olives bring a deep saltiness for a Mediterranean touch, and parsley refreshes the aroma. Dressed with quality olive oil, this salad delights the palate and is rich in vitamins. It serves as a light appetizer or accompaniment to fish and meat, enhancing their flavors.

Energy value per serving

• Calories: 174.4
• Proteins: 4.4g
• Fats: 4.3g
• Carbohydrates: 30.8g

Ingredients

• Fennel: 500 g
• Oranges: 5 pc
• Parsley leaves: 40 g
• Pitted olives: 2 tbsp
• Extra virgin olive oil: 1 tsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Clean the fennel, cut it lengthwise into 4 parts, and thinly slice it crosswise. Transfer to a bowl.

   Required ingredients:

   • Fennel: 500 g

2. Use a sharp knife to peel the oranges and carefully cut out the segments. Transfer to the fennel, squeezing in the remaining juice.

   Required ingredients:

   • Oranges: 5 piece
   • Oranges: 5 piece

3. Add parsley, chopped olives, and olive oil. Season with salt and pepper. Mix and serve.

   Required ingredients:

   • Parsley leaves: 40 g
   • Pitted olives: 2 tablespoons
   • Extra virgin olive oil: 1 teaspoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste