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.
1
Clean the fennel, cut it lengthwise into 4 parts, and thinly slice it crosswise. Transfer to a bowl.
- 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.
- Oranges: 5 piece
- Oranges: 5 piece
3
Add parsley, chopped olives, and olive oil. Season with salt and pepper. Mix and serve.
- Parsley leaves: 40 g
- Pitted black olives: 2 tablespoons
- Extra virgin olive oil: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
