Orange Salad with Fennel and Olives

Our tip: When using fennel, always use the tender fennel green, it gives the dishes a wonderful aroma!

Rinse the fennel and cut into quarters. Finely peel the outer leaves and cut into thin strips or slices.

2. mix salt, juice of one lemon, pepper and olive oil.

Peel the oranges, remove the white skin and separate the fillets along the partitions. Drip the juice that comes out into the baking bowl with the marinade, squeeze out the leftover oranges over the baking bowl as well, mix well and season.

4. fennel and orange fillets in the marinade form, infuse in about 20 min.

Cut the pomegranate in half, remove the seeds and skin and add to the lettuce with the olives. Garnish with coarsely chopped mint.

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