(Fennel & orange salad - Traditional recipe)

2 fennel bulbs (350 g - 12 oz)
2 oranges (300 g - 10 1/2 oz)
40 g (1 1/2 oz) black olives, stoned and sliced
1 tablespoon balsamic vinegar
1 tablespoon dried chives
1 tablespoon extra virgin olive oil
Salt

Time:
preparation: few minutes
cooking: no cooking
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 152 (kCal) - 637 (kJ)
Protein: 2.4 (g)
Total fat: 10.3 (g)
Total carbohydrate: 12.8 (g)
Sugars: 12.8 (g)

Rinse the fennel bulbs very thoroughly under cold running water, remove the outer leaves and trim the base. Cut them into thin slices.
Rinse the oranges, peel them and then remove all traces of white pith. The white part of the peel is tasteless and spongy. Cut them into thick slices crossways and then cut every slice into fourths.
Combine fennels, oranges, dried chives and black olives in a bowl. Add balsamic vinegar and olive oil. Season to taste with salt and stir.
Your salad is ready!

Note