Fennel salad with olives and oranges

Ingredients

  • 2 fennel bulbs
  • 2 oranges
  • 2 tablespoon(s) taggiasche olives in oil
  • 6 anchovy fillets in oil, finely sliced
  • 2 tablespoon(s) of olive oil

  • salt, freshly ground pepper

Preparation

  1. Very thinly slice 2 fresh fennel bulbs, keeping the stalks.

  2. Peel 2 oranges and remove the segments using a sharp knife. Collect the juice from the core of the oranges by squeezing them by hand.

  3. Season the fennel and orange segments with this juice, 2 tbsp. tablespoons of taggiasche olives in oil, 6 finely sliced ​​anchovy fillets in oil, 2 tbsp. tablespoon of olive oil, a little salt and freshly ground pepper.

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