Fennel, Orange and Walnut Salad

Fennel, Orange and Walnut Salad

Time: 1 hrs 10 mins


  • 2 fennel bulbs
  • 2 oranges
  • 1/2 lemon, juice of, only
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 7 whole walnuts, cut in small pieces


  • 1 Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
  • 2 Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
  • 3 Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
  • 4 Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
  • 5 In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
  • 6 Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
  • 7 Just before serving, sprinkle the walnut pieces over the salad and mix well.
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