Fennel Salad with Oranges

Rinse the fennel in cold water, pat dry, remove woody bottom and possibly bracts, keeping a small bit of beautiful cabbage. Cut the bulbs diagonally into tender strips and mix on the spot with the juice of a lemon to prevent them from discoloring when exposed to air. Remove the peel from the oranges with a sharp kitchen knife, like an apple, so that the inner white skin is also removed. Cut them into slices and then into eighths. Collect the orange juice for the sauce. Halve and pit the olives. For the sauce, finely chop the reserved fennel fronds and mix with all other sauce ingredients. Add the fennel strips and mix thoroughly with the sauce. Let stand for at least fifteen minutes. Before serving, garnish the leaf salad with the oranges as well as the olives.

Tip: Use a regular or light yogurt as needed!

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