Tuscan salad with fennel, oranges and nuts
1 serving
20 minutes
Tuscan salad with fennel, oranges, and nuts is the embodiment of freshness and refined taste of Italian cuisine. Its roots trace back to sunny Tuscany, where locals value seasonal products and harmonious combinations. Crunchy fennel adds a refreshing anise note to the salad, while ripe orange contributes citrus sweetness and juiciness. Walnuts enrich the flavor with a light crunch, and arugula and celery provide a spicy green freshness. Dressed with olive oil, sea salt, and pink pepper, this salad becomes an ideal complement to a light lunch or festive table. It can be served as a standalone dish or as a side to fish and white wine, highlighting its sophistication and versatility.
1
We peel the orange and cut it into segments. We slice the onion into half rings and soak it briefly in cold water.
- Oranges: 1 piece
- Red onion: 1 piece
2
Cut the celery into long strips, add arugula leaves (without stems) to the celery. Dry the onion and add it with walnuts to the vegetables.
- Celery stalk: 2 pieces
- Rocket (arugula): 1 bunch
- Walnuts: 50 g
3
We prepare a dressing from olive oil, salt, and pepper. We dress the salad.
- Olive oil: 50 ml
- Sea salt: to taste
- Pink peppercorns: to taste
