Fennel, red onion and orange salad
This recipe needs advance preparation!
Fennel, red onion and orange salad | |
---|---|
Best recipe reviewGlorious! 5/5 This salad tastes as good as it looks! Klapaucius |
Servings: | Serves 4 |
Calories per serving: | 43 |
Ready in: | 3 hours |
Prep. time: | 3 hours, 10 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 24th October 2012 |
Another Middle Eastern influenced dish. This salad is great with grilled chicken, duck or fish.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 the zest, flesh and juice of a large orange
- 1 fennel bulb, thinly sliced (as you would an onion)
- 2 red onions, peeled and thinly sliced into rings
- 1 teaspoon of cumin seeds, cracked in a pestle and mortar
- 1 tablespoon freshly chopped mint
- 1 teaspoon caraway seeds, cracked in a pestle and mortar
- A good grind of black pepper
- 3 to 4 tablespoons of olive oil
- Freshly picked mint sprigs to garnish
- Sea salt to taste
Method
- Zest the orange
- Peel and slice the orange, reserving any juice
- Arrange the fennel, onions and orange slices in layers into a shallow serving dish
- Sprinkle the orange zest, caraway, cumin salt, pepper, mint and olive oil over each layer
- Pour any reserved orange juice over the top
- Chill and rest for 2 hours
Serving suggestions
Scatter torn mint leaves over the top
Variations
Serve with black olives
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