Fennel Salad with Olives and Capers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tuber fennel
- 1 small onion (s)
- 1 tablespoon, heaped olives, green, sliced
- 1 tablespoon capers, small, pickled
- 1 tablespoon vinegar
- 2 tablespoon olive oil
- 1 teaspoon sugar
- 0.5 teaspoon ½ salt
- 1 pinch black pepper, ground
- some stalks chives
- some stalks savory
Print Recipe
Pin Recipe Instructions
- Pick the cabbage from the fennel bulb and set aside.
- Cut the fennel bulb and the small onion into thin slices with a vegetable slicer. Put both together with salt, sugar and vinegar in a bowl and knead vigorously by hand for one minute. Let it steep for 15 minutes.
- Mix in the pepper and pour in the oil. Mix in the olive slices, capers, chives and savory.
- Finally, tear up the fennel and decorate the salad with it. Let the salad steep a little before serving.
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