Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Salads Fruit Vegetables European Italian Nuts Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Citrus Oranges 4 Hours Or Less

Fennel Orange And Walnut Salad

Salad of fennel and oranges is typically italian and dates back to the time of the roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.

Steps

Remove the tough outer leaves of the fennel , cut off the tops and discard.
Cut each bulb in half and cut out the cores.
Lay each fennel half in turn on cutting board and slice as thinly as possible.
Transfer to a large mixing bowl.
Slice one orange in half and juice one of the halves , setting juice aside.
Slice the remaining 1 1 / 2 oranges horizontally.
Remove the peel from each slice , then separate the individual sections which then are added to the fennel slices.
In a small bowl , whisk together the lemon juice , reserved orange juice , olive oil , salt and pepper.
Pour over the fennel and oranges and mix well.
Allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
Just before serving , sprinkle the walnut pieces over the salad and mix well.

Ingredients

fennel bulbs, oranges, lemon, juice of, extra virgin olive oil, salt and pepper, walnuts