Fennel Salad with Oranges and Olives
Healthy, because
Even smarter
Fennel contains the essential oils anethole, fenchon and menthol, which have a beneficial effect on the stomach and intestines and can help relieve nausea and stomach cramps.
Easily make this a vegan recipe by replacing the honey with a vegetable sweetener.
Ingredients
- Ingredients
- 2 Fennel bulb
- 4 Oranges
- 2 red onions
- 1 Tbsp honey
- 4 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- salt
- 4 ozs black Olives (pitted)
- freshly ground peppers
Preparation steps
Rinse the fennel and pat dry, then remove the fronds. Remove the stalk. Thinly slice the fennel with a knife or a mandoline.
Peel the oranges, making sure to completely remove the bitter white pith. Remove the whole fruit segments. Save any juice created in a bowl. Squeeze the juice from the remaining pulp into the bowl.
Peel, halve, and julienne the onions. Mix the orange juice with the honey, balsamic vinegar, and olive oil. Season to taste with salt.
Mix all the prepared salad ingredients together, then transfer to plates. Top with the olives and chopped fennel fronds.
Drizzle with the vinaigrette, garnish with freshly cracked black pepper and serve.
