Fennel salad with oranges and olives
Insalata di finocchi con arance e olive
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For 4 people
fennel 400 gr
oranges 200 gr
50 gr black olives
extra virgin olive oil
sea salt
1 tablespoon of lemon juice
Cut the fennel in half lengthwise, wash them, removing the outer leaves.
Peel the oranges.
Rinse the olives in water of good quality.
Cut the fennel bulbs, sliced crosswise, by a few millimeters thick, starting from the top towards the root.
Cut orange segments in the same way and add to fennel.
Season with salt, oil and lemon.
Marinate for 10 minutes.
Thanks to Giorgia Colavolpe - https://www.facebook.com/giorgiacolavolpe
