What are the best fennel salad recipes

Orange-fennel salad with honey-mustard vinaigrette

Fennel and orange are the dream team. With roasted pine nuts it becomes the best fennel salad we know!

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ingredients

  • 2 tbsp pine nuts
  • 2 (approx. 400 g) small fennel bulbs
  • 1 red onion
  • 1 organic orange
  • 3–4 stalk (s) of flat leaf parsley
  • 2 tbsp fruit vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons of liquid honey (e.g. acacia honey)
  • Salt pepper
  • 2 tbsp good oil (e.g. walnut oil)

preparation

1.
Roast the pine nuts in a pan until golden brown. Wash and clean the fennel and remove the stalk. Slice or cut the fennel into fine strips. Peel and halve the onion, slice or cut into very fine strips.
2.
For the vinaigrette, wash the orange and pat dry. Peel off the peel in thin strips with a zester. Peel the orange so that the white skin is completely removed. Remove the fillets from between the separating membranes, collecting the juice.
3.
Squeeze juice out of the separating membranes.
4.
Wash the parsley and shake dry. Chop the leaves. Mix the vinegar, orange juice, peel, parsley, mustard and honey together. Season with salt and pepper. Beat the oil on it. Mix the fennel, onion, orange fillets, pine nuts and vinaigrette.
5.
Season to taste with salt and pepper.

Nutritional info

1 person approx:
  • 150 kcal
  • 4 g protein
  • 10 g fat
  • 9 g of carbohydrates

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