This is very good, very pretty on the platte, and so simple. You could have the fennel sliced and the oranges peels, and assemble quickly before serving. I should have saved this meal for valentines day, but I served this with herdes de provence lamb chops and green beans. Everything looked so pretty. I am having the salad again with my lunch today.
Fennel-Orange Salad with Green Olives
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
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Amount per serving
- Calories: 115
- Calories from fat: 50%
- Protein: 1.8g
- Fat: 6.3g
- Saturated fat: 0.8g
- Carbohydrate: 16g
- Fiber: 4.2g
- Sodium: 298mg
- Cholesterol: 0.0mg
- 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
- 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.
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