The fennel and orange salad is a typical winter side dish, tasty and light. It’s great as a light dish or paired with a fish main course, or simply as an appetizing starter. I added anchovy fillets and olives to enhance the flavor.
Discover other recipes with fennel:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 fennel bulbs
- 1 orange
- 2 tablespoons olives
- 4 fillets anchovies in oil
- salt
- pepper
- 4 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Bowl
Steps
Wash and slice the fennel into not-too-thin slices, set aside.
Peel the orange, segment it, and add to the fennel.
Add the olives and anchovies.
Season with oil, salt, and pepper, let sit for 10 minutes. Serve.
Tips
It is recommended to consume it immediately to maintain the crispness of the fennel.
