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