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Fennel salad with oranges

updated

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Ingredients for 4 servings:

  • 2 fennel
  • 2 oranges
  • 2 m.-large onion(s), red
  • salt and pepper
  • 3 tbsp oil
  • 1 tbsp vinegar
  • 1 tsp honey
  • n. B. herbs, various

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

light and summery

Clean the fennel, dip it briefly in ice-cold water, and then pat it dry. Then cut it into bite-sized rings. Fillet the oranges and cut them into bite-sized pieces. Peel the onions and slice them into rings. Mix the remaining ingredients into a sauce and arrange the salad on top. If you have time, let it sit for an hour, but this isn’t necessary.

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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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