Fennel, Orange, and Olive Salad
Source of Recipe
unknown
List of Ingredients
1 large fennel (anise) bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup (60 ml) fresh orange juice
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) shredded Gruyere or Swiss cheese
16 oil-cured black olives
Trim the top and the root end of the fennel and cut it into very thin
slices. In a mixing bowl combine with the orange slices, orange
juice, lemon juice, olive oil, salt, and pepper, and toss to mix.
Arrange on a platter or individual salad plated and pour the juices
from the bowl over it. Garnish with the shredded cheese and black
olives. Serves 4 to 6.Recipe
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