Summary

Ingredients

• 4 large oranges, juicy
• 2 tuber / s fennel
• 1 onion (s), red
• 2 tablespoon olives, black pitted
• 0.5 ½ bunch parsley
• 1 tablespoon lemon juice
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. Peel the oranges thickly so that the white skin is also removed. Catch the juice. Cut the oranges crosswise into slices, quarter them.
2. Clean and wash the fennel, put the tender greens aside, quarter the fennel lengthways, remove the stalk. Cut the fennel crosswise into thin slices, mix with the oranges and distribute on four plates.
3. Peel and quarter the onion and cut into strips. Cut the olives into small pieces. Wash and finely chop the parsley. Sprinkle with onion and olives on the oranges. Mix the orange juice with the lemon juice, salt and pepper and spread over the salad. Drizzle with oil.
4. Garnish the salad with fennel greens and serve.