Fennel, Orange and Olive Salad

1. 1

   Thinely slice the fennel, reserving the frondy herbs from the top.

2. 2

   Arrange the slices on a plate.

3. 3

   Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith.

4. 4

   Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel.

5. 5

   Scatter over the olives, olive oil, red onion and the reserved fennel fronds.

6. 6

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.