Salad with fennel, salami and olives

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  • Fennel, cleaned and cut finely: 2 Bulbs
  • Black olives, pitted: a hand full (generous)
  • Salami flavored with chilli, cut into julienne: 12 Slices
  • Sauce
  • Juice oranges: 2
  • Orange (grated rind): 1
  • Mustard (preferably, Savora Italian): 1 coffee Spoon
  • Salt and black pepper (ground at the time): taste.
  • Olive oil extra


Place the fennel, olives and salami in a large salad bowl. Mix the ingredients for the sauce in a jar with a lid and stir until all ingredients are well blended.

Sprinkle the salad with sauce and mix everything very well. Let stand for 30 minutes before serving, to let the flavors open.

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