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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thinely slice the fennel, reserving the frondy herbs from the top. | 2. Arrange the slices on a plate. | 3. Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith. | 4. Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel. | 5. Scatter over the olives, olive oil, red onion and the reserved fennel fronds. | 6. Season with salt and pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	1			-	-	-	-
orange	1			86.48	21.62	1.7296	0.2208
black olive	12			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.