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Fennel and orange salad with macadamia nuts and chilies

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Ingredients for 2 servings:

  • 1 m.-large fennel bulb(s)
  • 3 m.-sized orange(s)
  • 1 lettuce heart(s)
  • 1 onion(s), red
  • 2 tbsp pumpkin seed oil
  • 1 tbsp vinegar
  • salt and pepper
  • 1 handful of macadamia nuts
  • 1 chili pepper(s), fresh
  • n. B. herbs and/or olives

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Vitamin-rich food without much effort, perfect side dish to fish or as a starter

Slice the fennel and onion into thin rings. Shred the lettuce. Fillet the oranges, reserving the juice. Place everything in a salad bowl. Mix the reserved orange juice with the vinegar, oil, salt, and pepper to make a dressing. Pour over the salad. Finally, chop 1-2 small chilies and mix well with the macadamia nuts. Sprinkle over the salad. Add fresh herbs or olives for a finishing touch. Let it chill for about 20 minutes.

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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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