A side dish of Sicilian origin that is very easy, quick to make and very cheap if consumed in January as it is the principal month of both fennel and oranges.
Orange and fennel salad
- Preparation time: 10 minutes
- Ingredients for 6 servings
- Difficulty: Easy recipe
- Ingredients
- 4 fennels
- 2 oranges
- 100 gr or 4 oz for baked black olives
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash and dry the vegetables.
- Peel the oranges and cut them into slices.
- Remove the stems, the green beards, and the outer leaves of the fennel with a knife. Cut them into strips.
- Put the fennel and the slices of oranges in the serving dish and season with oil, salt, and pepper.
- Spread the black olives over them.
