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Fennel and grape salad with orange dressing

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Ingredients for 4 servings:

  • 1 small romaine lettuce
  • 250 g fennel, fresh
  • 100 g grapes, blue, seedless
  • 2 m.-sized orange(s)
  • 1 tbsp honey, liquid
  • 1 tbsp mustard, medium hot
  • 6 tbsp olive oil, cold squeezed
  • Salt and pepper from the mill
  • 50 g walnut kernels

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the romaine lettuce, halve it, and cut it into thin strips. Wash the fennel, dry it, halve it, remove the stalk, and cut it into very thin strips. Finely chop the fennel greens. Wash, dry, and halve the grapes. For the dressing, chop the walnuts and roast them in a pan without adding any oil, then let cool. Squeeze the oranges and mix the juice with 1 tablespoon of honey and 1 tablespoon of mustard. Slowly whisk in 6 tablespoons of olive oil. Season with salt and pepper. Toss the dressing with the salad. Sprinkle the cooled walnuts over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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