Fennel oranges salad with endive and olives

Name: fennel oranges salad with endive and olives
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 oranges; 6 tablespoons extra virgin olive oil; 2 fennel tubers; 135 g endive; 3 tablespoons olives kalamata (jar 300 g)

A tasty recipe. The vegetarian side dish contains the following ingredients: hand oranges, extra virgin olive oil, fennel tubers, endive and olives (kalamata (300 g jar)).

Ingredients

Directions

Clean 1 orange well and grate off the orange peel.
Squeeze out the orange and mix the juice in a salad bowl with the oil.
Season with salt and pepper.
Use a sharp knife to cut the skin and the white skin of the other 2 oranges.
This is easiest if you peel them, like an apple, in a circular motion.
Cut the segments of flesh from the membranes.
Put the flesh in the bowl.
Cut the stems of the fennel tubers, but keep it green.
Cut the fennel tubers in half and use a sharp knife to pull out the hard core.
Cut the fennel into strips that are as thin as possible.
Put them in the bowl and scoop them through the dressing.
Leave for 10 minutes.
Slice the fennel green.
Cut the hard underside of the endive and use the inner leaves of 1 stalk.
Tear the leaves into coarse pieces.
Mix them with the olives and the fennel green through the salad.
Serve immediately.
Tasty with grilled meat or grilled fish..

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Nutrition

255Calories

Sodium24% DV570mg

Fat37% DV24g

Protein4% DV2g

Carbs3% DV9g

Fiber24% DV6g

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