Ingredients for Salad with Oranges and Fennel
For 4 servings:
- Fennel (root) 1 piece (medium)
- Orange 2 pieces
- Red onion 1 piece
- Lettuce leaves 1 bunch
- Olive oil 1 tablespoon
- 5% 1/2 tablespoon vinegar
- Salt to taste
- Ground black pepper to taste
- Main Ingredients: Onion, Orange
- Serving 4 servings
- World cuisine Moroccan cuisine
A kitchen knife - 2 pieces, a chopping board - 2 pieces, a deep bowl - 2 pieces, paper kitchen towels, a whisk, a tablespoon, a manual juicer, a portioned flat plate - 4 pieces.
Making a salad with oranges and fennel:
Step 1: prepare the ingredients.
First, with a sharp kitchen knife, peel the onion. We wash it with all the fruits indicated in the ingredients, as well as herbs under the trickles of cold running water and dry with paper kitchen towels. Then, in turn, put them on a cutting board and continue preparation. We remove fennel from the upper, almost always stiff stems, cut the root into 2 equal parts, remove the core from them, which can be immediately thrown out, and shred with straws.
We chop red onion in the same way, and carefully peel the citruses from the skin so that no white fibers that contain bitter essential oils remain on the pulp. Divide one and a half oranges into pieces and remove from each membrane - an intermediate peel that envelops the pulp of each fruit slice, and squeeze the juice directly into a deep bowl with the help of a manual juicer.
Then we separate lettuce leaves from each other and put them on four flat portioned plates in the form of a basket or a flower. After that, put on the countertop the rest of the products that you will need to make the salad, and proceed to the next step.
Step 2: prepare salad dressing.
In a bowl with orange juice, add a little olive oil and 5% table vinegar. Season the liquids to taste with salt and black pepper. Then shake everything with a whisk until smooth - filling is ready!
Step 3: bring the salad to full readiness.
We shift the chopped fennel into a clean deep bowl and pour it with a mixture of orange juice, vinegar, oil, and spices. Mix everything until smooth and leave at room temperature for 5 minutesso that the spine is pickled a little.
Next, add slices of oranges, red onions to the bowl and mix everything again. We distribute the resulting dish on plates, on lettuce leaves comfortably arranged there, decorate each serving with green twigs from fennel, and serve to the table.
Step 4: serve the salad with oranges and fennel.
Salad with oranges and fennel is served immediately after preparation. It is served in portions on plates before a hearty lunch or dinner as an appetizer that whets the appetite and helps improve digestion. Also, this yummy can complement a light breakfast or become a rather useful afternoon snack, of course, if you add a fresh bun or a slice of bread to it. Enjoy it!
Enjoy your meal!
- if desired, you can add one mandarin to the salad, as well as crushed walnuts or other nuts;
- an alternative to olive oil - refined sunflower, black pepper - allspice, table vinegar - balsamic or semi-dry white wine;
- very often such a salad is seasoned with cream, sour cream or sour-milk yogurt without additives;
- this salad is better prepared in portions that can be consumed immediately, after prolonged insisting, a lot of healthy juice drains from this dish, it loses its pleasant taste and appearance.