Fennel and orange salad is a typical winter side dish, tasty and light. It’s excellent as a light meal or paired with a fish main course, or simply as a delicious appetizer. I added anchovy fillets and olives to enhance the flavor.
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Ingredients
Tools
Steps
Wash and cut the fennel into medium-thin slices.
Dry with paper towels and set aside in a bowl.
Peel the orange, cut into segments, and add them to the fennel.
Add the olives and anchovies.
Drizzle with oil, salt, and pepper, and let rest for 10 minutes before serving.
Cook’s tips
You can add a few tablespoons of apple cider vinegar or lemon juice to the dressing.
For a crunchier flavor, add some toasted hazelnuts or almonds.
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Varied doses for servings