Orange and Fennel Salad

Oranges are for juices, fruit salads, cakes, meat and fish marination, sauces etc etc. Here, the orange is the protagonist of a very fresh, savory salad; perfect pairing for red meats!

 

Total time: 1h          Waiting time: 30m          Servings: 4 portions

 

Ingredients


  • 1 medium white onion
  • 1 medium fennel bulb
  • 2 big oranges
  • ½ cup of roughly chopped parsley
  • 1 tsp sumac
  • 3 tbsp Eumelia Extra Virgin Olive Oil
  • Sea salt

 

Instructions


Peel the onion and slice it thinly. Toss it in a bowl and soak it with very cold water. Let it soak in the fridge for at least a half an hour.

Fillet the two oranges.

Slice the fennel bulb as thin as the onion and in a bowl, mix it right away with the orange.

Strain the onion and toss it in the bowl. Add the parsley and the olive oil and season with sumac and salt.

Enjoy this fresh salad right away.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s