Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
To make the pickled fennel, quarter the fennel bulb and cut out the core. Using a sharp knife, thinly slice the fennel lengthwise into long, thin strips. In a medium bowl, toss together the fennel, orange zest, salt, and vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
Step 2
To make the salad, add the olives, carrots, and olive oil to the bowl with the fennel and its juices. Toss gently with a wooden spoon. Sprinkle with the fennel fronds and serve.
Your folders
theviewfromgreatisland.com
4.9
(13)
Your folders
cooking.nytimes.com
4.0
(64)
Your folders
noshingwiththenolands.com
4.5
(6)
5 minutes
Your folders
waitrose.com
Your folders
myjewishlearning.com
5.0
(2)
Your folders
myjewishlearning.com
4.6
(8)
Your folders
gourmettraveller.com.au
30 minutes
Your folders
cooking.nytimes.com
Your folders
bbcgoodfood.com
8 minutes
Your folders
veryveganish.com
Your folders
cookieandkate.com
5.0
(109)
5 minutes
Your folders
bonappetit.com
3.6
(940)
Your folders
minimalistbaker.com
5.0
(8)
10 minutes
Your folders
feastingathome.com
4.8
(17)
5 minutes
Your folders
cookieandkate.com
5.0
(117)
5 minutes
Your folders
bonappetit.com
4.0
(24)
Your folders
allrecipes.com
4.9
(8)
5 minutes
Your folders
acouplecooks.com
3.0
(2)
Your folders
rebootedmom.com
5.0
(1)
5 minutes