Salad with Orange and Fennel
This is simple, yet elegant salad with orange is the quintessence of Italian cuisine – it is based on several ingredients that complement each other perfectly. The combination of the aniseed aroma of fennel and the juicy sweetness of orange creates an extremely harmonious duet that delights with its lightness and freshness. Olive oil emphasizes the natural flavors, and salt and pepper add the right balance. Salad with orange it is a perfect addition to Mediterranean cuisine – it goes well with grilled fish, seafood or light cheeses. It can also be served as a stand-alone appetizer or a light salad for a summer lunch. Thanks to its simplicity and intense flavors, it will work well both at an elegant dinner and in an everyday menu.
Salad with orange recipe
Ingredients
- 1 medium fennel bulb
- 2 oranges
- 2 tablespoons olive oil
- Fresh dill (from the fennel bulb) for garnish
- salt
- coarsely ground black pepper
Instructions
Wash the fennel bulb under running water, dry it and cut off the green stalks. Set the thin, feathery fennel leaves aside to decorate the salad. Cut the bulb in half and use a sharp knife or mandolin to slice it into the thinnest possible slices. The thinner the slices, the better the consistency of the salad, so it is worth taking care to cut it precisely.
Peel the orange thoroughly, removing both the peel and the white membrane. Then divide it into segments, or if you want an even more elegant look, you can carve out the flesh segment by segment, removing the membranes between the segments.
On a large plate, spread thin slices of fennel, then evenly arrange orange segments on top. Drizzle with olive oil and toss gently to combine flavors.
Season the salad with salt and freshly ground pepper to taste. Sprinkle the reserved fresh fennel on top, which will give the dish additional aroma and freshness.
See other recipes
