Lenten salad with fennel, oranges and parsley
4 servings
20 minutes
The lean salad of fennel, oranges, and parsley is a harmony of freshness and vibrant aromas from Italian cuisine. The delicate crunch of fennel is complemented by the sweet citrus notes of oranges, while parsley adds a light herbal zest. Olives provide a slight saltiness that highlights the balance of flavors, and olive oil binds the ingredients into a single gastronomic delight. It’s an ideal salad for a light snack or an exquisite addition to a main dish. Its lightness and brightness make it a wonderful choice for summer gatherings and fasting days.
1
Cut the olives in half, clean the fennel bulbs, remove the cores, cut each into 4 parts, and chop.
- Fennel: 2 pieces
- Pitted olives: 2 tablespoons
2
Peel the oranges and segment them, removing the white membranes. Place the segments in a bowl with the fennel.
- Oranges: 5 piece
3
Add parsley, olives, olive oil to the bowl, season with salt and pepper, mix the salad and serve.
- Parsley: 45 g
- Pitted olives: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
