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Salad with orange, fennel and olives
A delicious and nutritious side dish, perfect to serve with meat, fish or in-between meals during "heavy meals" lunches/dinners
Course
Side Dish
Cuisine
Italian, Mediterranean
Keyword
Fennel, olives, Orange, Salad, Vegetables, vinaigrette
Prep Time
15
minutes
minutes
Vinaigrette
15
minutes
minutes
Servings
2
people
Author
Roberta
Ingredients
For the vinaigrette:
2
tablespoons
Finely diced green onion
1
tablespoon
Apple cider vinegar
(or red wine vinegar)
3
tablespoons
Extra virgin olive oil
¼ teaspoon
Salt
Black pepper
For the salad:
3
Organic oranges
½
Fennel
⅓
cup
Pitted olives
Green onion to finish
Instructions
For the vinaigrette:
Finely dice green onion, then put 2 tablespoons into a jar. Add apple cider vinegar, close the jar and let sit for 10-15 minutes.
Then add extra virgin olive oil, salt and pepper to the jar, close and shake for a few seconds. Set aside so the oil can "absorb" the flavor.
In the meantime, prepare the salad:
Decide how to cut the oranges: you can cut slices, or segments like I did.
Watch this video to learn how to cut segments.
Set aside.
Slice the fennel, thinly, then wash and dry.
Into a bowl, add fennel, orange segments and pitted olives. Season with vinaigrette and toss.
Serve on a nice plate and garnish with more green onion.
Store:
You can also prepare it in advance and store into the fridge, for max one day.