Tuesday, May 18, 2021

Fennel, blood orange and feta salad

Fennel blood orange and feta salad

 

Prepare time: 10 min
Cook: 0 min
Ready in: 10min
Serving: 2 main dishes / 4 side dishes

Ingredients: 2 people as a meal/  4 people as a side dish
-1 fennel
-1 table spoon of extra virgin olive oil
– Juice of half a lemon
-2 blood oranges
– 40 grams of walnuts (crushed)
– 50 grams of feta (smashed)
– Pinch of salt
– fresh mint leaves of 2 stems (chopped)

Preparation
Start with slicing your fennel very thin (a mandolin will give you the best result).
Then wash and drain the fennel.
Take a big  bowl and add one tablespoon of olive oil, juice of half a lemon and a  pinch of salt. Add the fennel in the dressing and mix well.

Take two blood oranges and clean the until there is no skin left, put the orange parts on the side. Pick the leaves from the mint and chop finely, crush the walnuts and crumble the feta cheese.

Serving
On a plate start with the fennel salad, then add some of the orange pieces, followed by the crumbled feta, crushed walnuts and mint. Finish with another little drizzle of olive oil.

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