Fennel and orange salad

Bring a bit of sunshine to your table with this nice little salad. It’s a combination of the anisy taste of the fennel and the freshness of the orange. It can accompany your grilled meats and fish on your next barbecue.


Difficulty <i class=”fa fa-leaf” aria-hidden=”true” style=”color:#BE1622;”></i><i class=”fa fa-leaf” aria-hidden=”true”></i><i class=”fa fa-leaf” aria-hidden=”true”></i><i class=”fa fa-leaf” aria-hidden=”true”></i><i class=”fa fa-leaf” aria-hidden=”true”></i>
For 2 persons

  • 1 fennel
  • 1 orange
  • 1/2 shallot
  • A few parsley sprigs
  • 2 tablespoons black olives
  • 1 teaspoon dried chili
  • Good quality olive oil
  • Salt and pepper


  1. Remove the top of the fennel with the small leaves. Cut it in half and remove its core, then slice it very thinl.
  2. Peel the orange, separate the parts and cut them in chunks.
  3. Finely chop the parsley and the shallot.
  4. Cut the olive in rings.
  5. Mix all the ingredients together, add the chili, olive oil and season to taste with salt and pepper.


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