Orange fennel salad
Tantalize your taste buds with this zesty citrus-infused salad, featuring the delightful crunch of fennel. A refreshing and flavorful culinary experience awaits!
Ingredients:
- 910g fennel bulbs
- 3 to 4 oranges
- 1/4 cup good olive oil
- 2 lemons, juiced
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 60g arugula
Instructions:
- Remove the fronds from the fennel bulbs and set aside a portion of the delicate leaves for later use. Halve each fennel bulb and eliminate the tough cores with a sharp knife.
- Equip a food processor with the finest slicing attachment. Slice the fennel bulbs into sections and position them horizontally into the feeding tube. Process in separate batches. Peel the oranges, eliminate the white pith using a knife, and cut into slices. Keep aside.
- To make the dressing: Mix the oil, juice, 1 teaspoon of salt, and pepper in a small bowl. Combine the fennel slices, orange slices, and arugula in a large bowl. Drizzle the dressing over the salad and mix well. Add a sprinkle of salt and garnish with some fennel fronds.
Summary:
- Calories: 1038 kcal
- Fat: 57 g
- Protein: 19 g
- Carbs: 138 g
- Potassium: 5036 mg
- Magnesium: 241 mg