Photo: Anna Pelzer
Fennel, Orange and Olive Salad
5 ingredients
Serves 4.
openrecipes
Fennel, cooked or raw, is a favorite winter vegetable throughout Italy, but the addition of orange slices makes this a Sicilian dish. The small brown-purple olives named for Gaeta, a picturesque port town not far from Rome, are favorites throughout the country, though any good brine-cured Mediterranean-style olives can be used. This refreshing salad can also be offered at the beginning of the meal, as an antipasto. Serve with a dry white wine, such as Pinot Grigio or Verdicchio.
Estimated Nutrition (whole recipe, rough)
218
Calories
2g
Protein
14g
Fat
23g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 fennel bulbs
- 2 blood oranges or flavorful regular oranges
- 2 Tbs. extra-virgin olive oil
- Sea salt and white pepper, to taste
- About 24 Gaeta olives or other Mediterranean-style black olives, pitted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes