Italian Fennel Salad

Crispy, translucent fennel shavings brightened by sharp lemon acidity and sweet orange segments. Extra virgin olive oil binds it all for a clean, fresh bite.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 199
• Protein: 2 g
• Carbs: 7 g
• Fat: 17 g

Ingredients

• 2 piece Fennel ( very thinly sliced )
• 1 piece Citrus sinensis (L.) Osbeck ( segmented )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 12 piece Black olive ( whole )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Slicing the fennel

   Remove the tough fennel stalks but keep the green fronds. Using a mandoline, slice the bulbs into almost transparent shavings. The pieces should be flexible and vibrant.

2. Preparing the citrus

   Segment the orange by sliding the knife between the membranes. Squeeze the remaining core to collect the juice. Squeeze the lemon as well.

3. Seasoning and resting

   In a bowl, mix the fennel, segments, olives, and juices. Pour the olive oil until every piece glistens. Add salt and pepper, then let it rest so the acidity softens the fiber.

Chef's tips

• Use a mandoline; it is the secret to getting that texture that is both melting and crunchy.
• Do not toss the green fennel fronds; chop them and sprinkle at the last second for extra aroma.

Storage

Keep refrigerated for up to 24 hours, though the fennel will lose its crunch as it releases water.