Camaleo← Recipes
Fennel, orange and olive salad
Peel the orange with a knife, removing all the white pith: that is what would turn it bitter.
Starter · 2 servings · Prep time 10 min
Per serving
Calories158kcal
Protein3g
Carbs16g
Fat9g
Ingredients
- 300 gFennel
- 2 pieceOranges
- 30 gBlack olives
- 10 mlOlive oil
- 5 gFresh parsley
Method
- Slice the fennel as thinly as possible, on a mandoline if you have one.
- Peel the oranges back to the flesh and slice into rounds, catching the juice.
- Arrange the fennel and oranges, add the olives and drizzle with the oil and reserved juice.
- Season and sprinkle with parsley or the fennel fronds.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.