Fennel, orange and olive salad
Finely sliced fennel, orange and black olives.
Active time15 min
CookingNo cooking
Total15 min
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Ingredients
- 300 g fennel
- 2 oranges
- 30 ml olive oil
- 80 g pitted black olives
Preparation
Wash the fennel, remove the tough base and any damaged leaves, then slice finely. Cut the peel and pith away from the oranges and cut out the segments, leaving the membranes behind. Reserve the juice. Drain the olives.
300 g fennel2 oranges80 g pitted black olives- knife
- chopping board
- colander
Mix the fennel, oranges and olives with the oil and the reserved juice.
30 ml olive oil- salad bowl
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration