Thursday, April 28, 2011

Fennel and orange salad, the ideal mix after a big meal


Do you know how to prepare fennel and orange salad? In my family we love to prepare this dish for big occasions, not only because it's light and tasty but also because in this way you don't have to think of preparing another course for fruits. 

Besides, fennel is widely known for its healthy properties: is very digestive, make increase energy and 
help to eliminate the excess of liquid in the body. 
Orange is sweet and juicy and this salad is always the perfect solution to finish a three or four courses meal or in general a big lunch, just before landing on the sweet sugary world of desserts.


For 6-8 people you will need:
- 2 fennel bulbs
- 3 oranges (better if the sweeter quality)
- olive oil
- salt
- olives at will


1. Cut the fennels in quarters, removing the hardest part on top and bottom. Soak them in water for about 15 minutes, then with a sharp knife cut them quite thinly.

2. Peel the oranges removing also the white pulp and the seeds, then cut them in small pieces.

3. Place both in a large bowl and dress the salad with olive oil and salt and add some green olives if you like. Better if you don't keep it in the fridge more than 2-3 hours. Serve fresh at the end of your meal and enjoy!!!

1 comment:

  1. omg i LOVE it.
    my daddy makes it very often in summer, but it tastes much better with sicilian oranges.
    but i made the experience that my german friends don't like food like this haha.

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