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Monday, 14 June 2010

Orange, Fennel and Red Onion Salad

This is a classic Italian dish which normally uses a lot of olive oil, so I've slimmed it down by reducing the amount of oil and introducing orange juice.


1 Fennel Bulb
2 Oranges (if possible Blood Orange)
1 Red Onion
Juice of 1 Orange (freshly squeezed)
2tbsp Red Wine Vinegar (Balsamic Vinegar can also be used)
1 tsp Extra Virgin Olive Oil
Freshly ground Salt and Black Pepper


The best tool for this salad is a mandolin which finely slices food. If you don't have a mandolin you can use a knife to slice the fennel and onion but the presentation won't be so clean and precise.

Peel the red onion and place to one side. Take two oranges, remove the rind and the white pith and also place to one side.

Take a bowl, using your mandolin, finely slice the fennel into the bowl, repeat this process for the red onion.

Cut the orange by cutting each segment in half vertically, place the orange segments into the bowl containing the fennel and onion.

Take a small bowl or cup and add the olive oil, take the last orange, slice in two and squeeze the juice of the orange into the bowl containing the oil, mix the juice and oil together and pour over the orange, fennel and onion salad.

Take two spoons and toss the salad to mix the flavours and dress the salad.

Season with freshly ground salt and pepper and serve.

Sins per serving:

1 tsp of olive oil - 2 sins
Juice of 1 Orange freshly squeezed - 1 sin

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