Ingredients with Measurements:
- 2 large fennel bulbs, thinly sliced
- 2 bitter oranges, peeled and segmented
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel, orange segments, parsley, mint, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Bitter oranges can be substituted with regular oranges or grapefruit.
- Parsley, mint, and cilantro can be substituted with other fresh herbs, such as basil or dill.
Variations:
- Add sliced red onion or thinly sliced radishes for extra crunch and flavor.
- Top with crumbled feta cheese or toasted pine nuts for added texture and richness.
Tips and tricks:
- To make slicing the fennel easier, cut off the stalks and fronds and slice the bulb in half lengthwise before thinly slicing.
- Use a sharp knife to segment the oranges for a neater presentation.
- Make the dressing ahead of time and store in the fridge for up to a week.
Storage instructions:
- This salad is best served immediately but can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or orange segments.
Garnishes:
- Extra herbs or orange segments.
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the fennel is too tough, try soaking it in ice water for 10-15 minutes before slicing.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the fridge and discard after 2 days.
Food history:
- Bitter oranges are a traditional ingredient in Mediterranean cuisine, particularly in North African and Middle Eastern dishes.
Flavor profiles:
- This salad is refreshing and citrusy with a slight bitterness from the fennel.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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