Fennel and citrus salad with pine nuts
6 servings
10 minutes
This exquisite salad of fennel and citrus with pine nuts is the embodiment of freshness and sophistication in Italian cuisine. It originates from Mediterranean traditions, where the lightness and naturalness of flavors take center stage. Fennel, with its subtle anise aroma, pairs beautifully with the bright notes of orange and lemon, creating a balance between sweetness and spiciness. Pine nuts add a pleasant textural contrast and nutty undertone that complements the freshness of the ingredients. This salad is perfect for summer lunches and elegant dinners – it delights the palate while refreshing. It can be served as a standalone dish or used as a side for fish and seafood.
1
Thoroughly wash the fennel and remove the old leaves. Cut it in half and remove the core, then finely slice it with a sharp knife. Chop a small amount of fennel finely, leaving some for dressing. Transfer the sliced fennel to a bowl.
- Fennel: 2 pieces
2
In another bowl, mix the grated zest and juice of orange and lemon. Add finely chopped fennel and olive oil. Season with salt and pepper. Mix well and drizzle over the fennel. Add pine nuts and mix again.
- Lemon: 1 piece
- Oranges: 1 piece
- Olive oil: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
- Toasted pine nuts: 0.3 glass
3
Arrange on plates and drizzle with the remaining dressing. Serve immediately.
