Fennel orange salad
This vegan salad with fennel and orange is the perfect side dish to ward off the winter blues. Its sunny aromas brighten any dreary day.
Preparation:
- Finely shred the fennel (or cut into thin strips using a knife). Fillet the orange and add the orange fillets to the fennel. Press the juice from the rest of the orange and set aside.
- Add white wine vinegar, olive oil, Hermesetas Liquid and 1/2 tsp salt to the pressed orange juice. Pour the dressing over the fennel and orange fillets and mix. Place the salad on a plate, garnish with some fennel greens and enjoy immediately.
Hint: A tablespoon of pink pepper adds a fine touch to the fennel salad.
General information
Ingredients
Fennel bulb
1 pc (approx. 400 g)
Orange
1 pc
Olive oil
3 tbsp
White wine vinegar
2 tbsp
Hermesetas Liquid
5 drops
Salt
1/2 tsp
Nutritional information
Recipe:
Portion:
kJ
1676
838
kcal
399
200
Protein g
6
3
Carbohydrates g
22
11
Fat g
31.5
16
