FENNEL ORANGE SALAD
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Fennel and orange salad
tasty, crunchy, and light
fall and winter salad to be served as a
or as a starter for a weeknight dinner or a
special holiday meal.
: Get your ingredients ready.
Separate the fronds
(the green leafy part) from the stalks,
chop them thinly
and set them aside.
Peel the orange with a knife
. For best results, you should remove the white pith or membrane under the peel of the orange.
Then with a
small sharp knife
carve out orange wedges
and add them to the bowl with the fennel.
core of the orange
you have left over, and
with your hands. Then,
collect the orange juice
into a bowl.
Make the dressing with the leftover orange juice.
: The easiest way is to
beat the pomegranate on its skin
flat kitchen spatula
and let the seeds fall into a bowl.
: Add the
to the bowl with the orange and fennel, then add
sliced black olives
and most of the chopped fennel fronds.
A healthy and colorful side salad!
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