RECIPE: Orange and Fennel Salad (Vegan)

[Guest guest]

This is a nice accompaniment to all those pasta dishes that you feel naughty

about eating ;=) - first had it in Rome, as I recall. - or to follow, Italian

style.

 

ORANGE AND FENNEL SALAD (VEGAN)

 

1 fennel bulb (about 1 lb./ 450 g.)

2 large oranges (seedless, to save yourself trouble)

1/4 cup small black olives

handful of fresh mintleaves

seasalt, freshly ground black pepper

1 Tbsp olive oil

 

Trim and slice the fennel lengthways, removing the core, and slice about 1/4

inch think across the half-bulb, then turn each slices and do it again

lenghthways so that you have longish strips. Place into a bowl.

 

Peel the oranges with a knife so that you remove all the white part with the

peel. Slice them into 1/4 inch slices. Place oranges and their juice into the

bowl with the fennel.

 

Lightly chop the mint or cut into strips and add to the bowl with the olives the

salt and the pepper. Drizzle with the olive oil and toss briefly. Serve straight

away.

 

Pat ;=)