Lastly, add the Pernod, olive oil and balsamic vinegar to the fennel and season with salt and pepper. Mix the salad together and set aside.
Place the grilled entrecôte on a plate and accompany with the orange and fennel salad on the side. Sprinkle with the pink pepper and enjoy.
ml
Olive oil
ml
White balsamic vinegar
ml
Pernod
Salt
Black pepper
g
Pink pepper