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🍽️ Crunchy Fennel and Orange Salad with Olives

314 kcal · 30 min · 4 servings

Crunchy Fennel and Orange Salad with Olives Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat a pan over medium heat.
  2. 2. Roast the pine nuts in the pan for about two to three minutes without adding any fat.
  3. 3. Thoroughly wash the fennel.
  4. 4. Set aside the green fennel fronds for later.
  5. 5. Remove the hard base at the bottom of the fennel bulb.
  6. 6. Slice the fennel bulbs into very thin strips or use a grater.
  7. 7. Peel the oranges so that you remove the white bitter pith completely.
  8. 8. Slice the oranges crosswise into thin rounds.
  9. 9. Catch the released orange juice in a bowl.
  10. 10. Drain the olives.
  11. 11. Cut the olives into quarters.
  12. 12. Wash the lemon and cut it in half.
  13. 13. Squeeze the juice from the lemon.
  14. 14. Mix the collected orange juice with oil, lemon juice, honey, salt, and pepper in the bowl.
  15. 15. Arrange the orange slices on four plates.
  16. 16. Add the sliced fennel and olives over the oranges.
  17. 17. Drizzle the salad with the prepared dressing mixture.
  18. 18. Garnish the salad with the previously set aside fennel fronds and the roasted pine nuts.
  19. 19. Serve the salad immediately.

Nutrition per serving