Fennel Salad with Blood Oranges

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 266, total fat 21 G., saturated fats 4 G., proteins 5 G., carbohydrates 18 G., fiber 5 G., cholesterol 6 mg, sodium 221 mg, sugar 10 G.

The star of this light Mediterranean salad is fennel. You'll need both the root and the greens. The fennel's licorice-sweet flavor is perfectly complemented by slices of blood orange, the more neutral leaves of small, tender kale, crushed toasted hazelnuts, and tart bits of gorgonzola. All this is tossed in a fragrant vinaigrette of balsamic vinegar and extra-virgin olive oil. Before adding the oranges to the salad, be sure to remove the membranes from the segments.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 fennel root and 1 tbsp chopped fennel greens
1/4 cup olive oil
2 blood oranges
2 cups small kale
1/4 cup red onion
1/4 cup hazelnuts
Crumbled Gorgonzola, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: leafy cabbage, fennel bulb, red onion, Oranges, balsamic vinegar, hazelnuts, Gorgonzola cheese

Cooking the dish according to the recipe:

In a large bowl, combine 2 tablespoons white balsamic vinegar with 1/4 cup olive oil and season with salt and pepper to taste.
Add 1 thinly sliced fennel root and 1 tablespoon chopped fennel greens, 2 blood oranges, segmented, 2 cups baby kale, 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts.