Prep 10 mins
Cook 0 mins
This very simple, low-fat, Italian peasant style salad is a lovely, refreshing accompaniment to plain meat and fish dishes.
- 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.
I made this for a bbq last night-I was pretty pleased with it. I used a mandolin to get really thin slices of fennel and guessed that one lot of oil mentioned twice in the ingredient might be something acidic, so used a good red wine vinegar. Thanks for posting.
A good recipe for trying fennel for the first time. Mild and pleasant tasting, but I didn't find that the taste of the olives "fit" with the rest of the salad so I'll probably leave them out next time.
I've used this healthy salad several times to accompany fish dishes-it's superb