Photo: Randy Mayor; Styling: Lindsey Lower
Shaved Fennel with Orange and Olives has a zippy crunchiness with a potentially addictive anise flavor.
Serves 4 (serving size: about 2/3 cup)
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1 fennel bulb, trimmed
12 kalamata olives, pitted and coarsely chopped
1/4 teaspoon freshly ground black pepper
Garnish: chopped fennel fronds
Peel and section oranges over a bowl, reserving juices. Shave fennel bulb on a mandoline; toss with orange sections, juices, olives, and pepper. Garnish, if desired.
Fat 1.3 g
Satfat 0.0 g
Sodium 145 mg