Orange – Fennel – Salad

Ingredients for 4 servings:

• 4 large orange(s), juicy, untreated
• 1 bulb(s) fennel, large
• 1 onion(s), mild white, cut into thin rings
• 2 tbsp olive oil
• 12 black olives, pitted and cut into thin rings
• 1 chili pepper(s), pitted and cut into fine rings
• Parsley, finely chopped, flat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Orange and onion salad

Finely grate the orange zest into a bowl and set aside. Using a small serrated knife, completely remove the white layer from the oranges, reserving the juice in a bowl. Slice the oranges horizontally into thin slices. Mix the orange and fennel slices with the onion rings. Stir the oil into the orange juice and drizzle the mixture over the oranges. Sprinkle the olive pieces over the top, add the chili, and then sprinkle everything with orange zest and parsley. Serve with the baguette.