Fennel, Orange and Black Olive salad

[Guest guest]

Delicious refreshing winter salad that takes only 5 minutes to do .

Everything I do from Donna Klein's " The Mediterranian vegan kitchen "

disappeares from the dining table way too quick

 

2 medium fennel bulbs (trimmed, cored, carcely shredded, 2 tbsp of the

feathery leaves reserved)

 

2 large navel oranges , peeled (all white pith removed) cut into rounds

( I used tangerine randomly sliced)

 

1/2 cup pitted good quality black olives, coarcely chopped.

 

5 tablespoons fresh orange juice

 

1 tablespoon fresh lem0n juice

 

2 tablespoons extra-virgin olive oil

 

Salt and freshly ground pepper to taste

 

Arrange the fennel, orange rounds and olives in the shallow serving

bowl. In a small bowl, whisk together the orange and lemon jiuces,

oil,salt and pepper. Add to the fennel mixture, tossing gently yet

thorougly to combine.

 

Cover with plastic wrap and let it stand for 20 mins at a room

temperature to allow flavours to blend or refrigerate for an hour and

serve chilled.

 

Sprinkle with the reserved fennel leaves just before serving.

 

Enjoy!