Fennel-Orange Salad with Green Olives

Fennel-Orange Salad with Green Olives
James Carrier
Yields Makes 6 servings
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.

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
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories115
% Daily Value *
Total Fat 6.3g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 298mg13%
Total Carbohydrate 16g6%
Dietary Fiber 4.2g15%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
2

Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges.

Step 3
3

Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

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
Fennel-Orange Salad with Green Olives
IngredientsDirections

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