Fennel-Orange Salad with Green Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve this easy salad with the main course, or bring it out at the end of the meal for a refreshing note before dessert. Ingredients:
4 navel oranges (about 8 oz. each) |
1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded |
2 tablespoons extra-virgin olive oil |
salt and fresh-ground pepper |
1/2 cup pitted green olives |
Directions:
1. Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate.
2. Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges.
3. Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.
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