Sliced fennel and orange: Crisp and refreshing salad made with thinly sliced raw fennel, sweet and sour orange segments, and nutty toasted almonds.
Perfect with fish and chicken.
Fennel is a white, bulb-shaped root vegetable.
It has a crunchy texture, similar to celery, but becomes tender and sweet when roasted and caramelized.
It has a unique flavor of anise and licorice and is used a lot in Italian cooking.
The tough outer layer, hardcore, and stalks are removed before eating, although the leafy fronds attached to the top of the stalks are generally saved for a garnish.
Preparation
- SERVES 4
- COOKS IN 15 MINUTES
- DIFFICULTY NOT TOO TRICKY
NUTRITION PER SERVING
- Calories: 1367%
- Fat: 7.3g10%
- Saturates: 0.7g4%
- Sugars: 12.2g14%
- Salt: 0.6g10%
- Protein: 5.4g11%
- Carbs: 12.7g5%
- Fiber: 2g-
Ingredients
- 3 bulbs of fennel
- 1 handful of almonds
- 3 oranges
- a few sprigs of fresh mint
- 2 handfuls of rocket
- sherry vinegar
- extra virgin olive oil
Method
- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
