Fennel-Orange Salad with Green Olives

Fennel-Orange Salad with Green Olives Recipe
James Carrier
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.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 115
Caloriesfromfat 50 %
Protein 1.8 g
Fat 6.3 g
Satfat 0.8 g
Carbohydrate 16 g
Fiber 4.2 g
Sodium 298 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note:

November 2003
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