Fennel salad with nuts

4 servings

40 minutes

Recipe taken from the magazine "1000 tips for the cook.

Energy value per serving

• Calories: 218.8
• Proteins: 3.2g
• Fats: 16.9g
• Carbohydrates: 13.9g

Ingredients

• Pine nuts: 2 tbsp
• Fennel: 2 pc
• Red onion: 1 head
• Parsley: 3 stem
• Oranges: 1 pc
• Apple cider vinegar: 2 tbsp
• Dijon mustard: 1 tsp
• Liquid honey: 2 tsp
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 2 tbsp

Cooking steps

1. Toast the pine nuts in a dry skillet until golden brown.

   Required ingredients:

   • Pine nuts: 2 tablespoons

2. Wash, clean, and slice the fennel into thin slices.

   Required ingredients:

   • Fennel: 2 pieces

3. Slice the onion into half rings and chop the parsley finely.

   Required ingredients:

   • Red onion: 1 head
   • Parsley: 3 stems

4. Wash and dry the orange.

   Required ingredients:

   • Oranges: 1 piece

5. Remove the zest in thin strips using a special knife or a coarse grater.

   Required ingredients:

   • Oranges: 1 piece

6. Completely peel the orange down to the flesh and cut each segment without membranes with a sharp knife.

   Required ingredients:

   • Oranges: 1 piece

7. Collect orange juice in a bowl. Add mustard, honey, fruit or berry vinegar, oil, and mix well, seasoning with salt and pepper.

   Required ingredients:

   • Dijon mustard: 1 teaspoon
   • Liquid honey: 2 teaspoons
   • Apple cider vinegar: 2 tablespoons
   • Olive oil: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Arrange fennel slices, onion, orange wedges on four plates, sprinkle with parsley and nuts, garnish with orange zest, and drizzle with dressing.

   Required ingredients:

   • Fennel: 2 pieces
   • Red onion: 1 head
   • Oranges: 1 piece
   • Parsley: 3 stems
   • Pine nuts: 2 tablespoons