Filter
Reset
Sort ByRelevance
Terry Fay
Fennel oranges salad with endive and olives
A tasty recipe. The vegetarian side dish contains the following ingredients: hand oranges, extra virgin olive oil, fennel tubers, endive and olives (kalamata (300 g jar)).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean 1 orange well and grate off the orange peel.
-
Squeeze out the orange and mix the juice in a salad bowl with the oil.
-
Season with salt and pepper.
-
Use a sharp knife to cut the skin and the white skin of the other 2 oranges.
-
This is easiest if you peel them, like an apple, in a circular motion.
-
Cut the segments of flesh from the membranes.
-
Put the flesh in the bowl.
-
Cut the stems of the fennel tubers, but keep it green.
-
Cut the fennel tubers in half and use a sharp knife to pull out the hard core.
-
Cut the fennel into strips that are as thin as possible.
-
Put them in the bowl and scoop them through the dressing.
-
Leave for 10 minutes.
-
Slice the fennel green.
-
Cut the hard underside of the endive and use the inner leaves of 1 stalk.
-
Tear the leaves into coarse pieces.
-
Mix them with the olives and the fennel green through the salad.
-
Serve immediately.
-
Tasty with grilled meat or grilled fish..
Blogs that might be interesting
-
10 minSmall dishroasted peppers, feta, garlic, coriander,feta paprika chicken -
15 minSide dishbacon strips, chicory, strawberries, White wine vinegar, olive oil, mustard, lettuce melange,mustard leaf with chicory, strawberries and bacon -
10 minSide dishchilled lemongrass lemongrass, fresh ginger, garlic, lemon, dark brown sugar, sambal oelek, Japanese soy sauce, sesame oil,marinade for satay -
15 minSide dishfresh ginger, garlic, coriander powder (ketoembar), cumin powder (djinten), mustard powder, mustard, cayenne pepper, salt, vinegar, peanut oil,homemade mild curry paste
Nutrition
255Calories
Sodium24% DV570mg
Fat37% DV24g
Protein4% DV2g
Carbs3% DV9g
Fiber24% DV6g
Loved it