FENNEL AND BLACK OLIVES

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Fennel and Black Olives image

Provided by Marian Burros

Categories     easy, quick, weekday, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 3

6 ounces fennel (1 1/2 cups)
6 large Italian, French or Greek black olives
1 teaspoon olive oil

Steps:

  • Wash fennel bulb and trim off leaves and stems. Slice off bottom of bulb; then, thinly slice the remainder of it and separate into rings. Arrange on two salad plates.
  • Pit olives, and sprinkle over fennel. Dribble olive oil on top.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 3 grams

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