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
-
20 minSide dishchicory, Chestnut mushroom, lemon, walnut oil, dried tarragon,fried chicory with mushrooms and tarragon -
30 minSide dishred cabbages, olive oil, onion, sugar, fresh thyme, redcurrant juice, freshly ground black pepper,stir-fried red cabbage with thyme -
25 minSide dishsmall sprouts, olive oil, garlic, liquid honey,caramelized sprouts -
20 minSide dishharicots verts, butter, sugar, sea salt, pecans,haricots verts with pecans
Nutrition
255Calories
Sodium24% DV570mg
Fat37% DV24g
Protein4% DV2g
Carbs3% DV9g
Fiber24% DV6g
Loved it