Fennel and orange salad

Ingredients for 3 servings:

• 1 bulb(s) of fennel
• 1 onion(s), red
• 2 oranges
• Salt
• some chili flakes from the mill
• some olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple and vegetarian

Clean the fennel and slice it into thin strips using a mandolin. I use a width of 2. Finely chop the fennel greens and set aside. Repeat with the onion. Salt the onion and fennel strips. Fillet the oranges and cut each into 3 pieces. Squeeze the remaining orange juice firmly over the chopped vegetables. This gives the salad dressing enough acidity without the need for vinegar. Add the orange pieces to the vegetables and turn the chili grinder 2-4 times, depending on your desired spice level. I like to add the chili directly to the orange segments, as the sweetness and hint of heat complement each other well. Then add a little olive oil and toss everything together. Season the salad with salt and chili and garnish with the fennel greens.