Fennel salad with oranges
4 servings
20 minutes
Fennel and orange salad is a bright and refreshing dish from Moroccan cuisine that combines the spiciness of fennel with the sweet tang of oranges. This recipe has roots in Mediterranean traditions where fresh vegetables and fruits often form the basis of light summer salads. Crunchy slices of fennel with anise aroma perfectly complement juicy citrus segments, filling the flavor with depth and contrast. The dressing made from olive oil and white wine vinegar highlights the freshness of the ingredients, while salt and pepper add balanced spiciness. This salad not only pleases the eye but also works well as a standalone dish or a side for fish and meat. Easy to prepare, it is ideal for a light lunch or dinner, infused with the aromas of southern countries and invigorating freshness.
1
Cut off the roots of the fennel. Slice each into 4 lengthwise pieces, remove the core, and finely shred.
- Fennel: 1 kg
2
In a large bowl, mix olive oil and vinegar. Add salt and pepper.
- White wine vinegar: 1 tablespoon
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Use a sharp knife to peel the oranges from the skin and white fibers. Cut them in half lengthwise, then slice them thinly. Transfer to a bowl with dressing, squeezing all the juice in as well.
- Oranges: 5 piece
4
Add fennel and mix well.
- Fennel: 1 kg
