Fennel & orange salad {insalada di finocchio e aranci}
Delight in the refreshing combination of fennel and orange in this vibrant salad. Tangy, aromatic, and bursting with Mediterranean flavors.
Ingredients:
- 1 large head of fresh organic fennel (with fronds attached); cleaned & trimmed
- 1 to 2 medium to large fresh organic oranges (Valencia or Navel variety)
- very good quality extra virgin olive oil
- cracked black pepper (to taste)
- sea salt (to taste)
Instructions:
- Halve the fennel, then cut it into quarters. Use a mandoline (ensure to use the hand guard for safety), thinly slice the fennel. Keep the fennel fronds aside for later use. Peel the oranges, remove the segments, and place them in a bowl.
- Arrange the fennel slices and orange segments on a large serving platter and drizzle with plenty of olive oil. Season with salt and pepper to your preference.
- Finely chop some of the fennel fronds and generously sprinkle them on top. Optionally, you may grate some orange zest over the salad just before serving.
Summary:
- Calories: 293 kcal
- Fat: 9 g
- Protein: 6 g
- Carbs: 55 g
- Potassium: 1734 mg
- Magnesium: 80 mg