With this fennel salad I came out of the comfort zone and I am very happy. It was a spot from the first, I really liked the fennel to taste, but especially in combination with olives and oranges. I've been looking for a simple fennel recipe for a long time, and out of interest, and a little boredom, but ... and because I've never eaten and I was curious. So a simpler description, it's a kind of crispier cabbage with a slight dill flavor, but very comfortable, it doesn't confuse at all and I really like it.
So, if you are bored of the classic combinations, try a fennel salad - you will not need much, a bulb is enough and is reasonably priced. It is now found even in the simplest supermarkets and I recommend you try it. If you're wondering why I didn't put lemon or vinegar juice in the salad, know that it's not necessary - orange juice is a perfect remedy and everything is fine.
I saw this banal combination of fennel with oranges and olives at an Italian lady, I trusted what I saw and it really is gorgeous. The Italians really know how to cook fennel and I will show you another simple and tasty recipe, because I tasted it too.
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Wash the fennel well and cut the large stems, which grow from the bulb.
Cut it into 4 quarters.
Now cut the julienne thinly every quarter of the fennel, discard the base.
The orange peels, I recommend doing so in the video.
Cut it into medium-sized cubes, be careful not to lose the juice from them.
And now move the fennel slices in a bowl, also add the orange cubes and the juice that left it.
Put the olives.
And straighten the salad with salt and olive oil.
Mix well, move to a more beautiful salad bowl and serve.
I would recommend serving it immediately, but even if left over, it's not really bad, leave the juice and marinate the fennel together with the oranges.
So, get out of your comfort zone and enjoy new tastes and flavors right at home - now we have so many interesting possibilities at even reasonable prices.
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