INGREDIENTS:
Two Fennels
Ten Pitted Kalamata olives
One orange
The juice of one fresh lemon
Olive Oil
Salt and pepper
Start by removing the external layers of the fennel and the stems. Thinly slice the rest and rinse in cold water. Let drip.
Remove skin from orange with a knife and cut the fruit in chunks.
In a pretty bowl combine the fennel, orange and olives.
Sprinkle with salt, pepper, olive oil and lemon juice.
Decorate with greens from stem.
Stir before serving.
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