Fennel and orange salad | Ensalada de hinojo y naranja
I have grown up eating salads at least once a day if not twice. Most often than not it was just a mix of lettuce leaves and ingredients that we had at that particular moment in time. From all those years of mixing and matching I came out with endless combinations, but this is one that I always come back for. Refreshing, summery and super healthy.
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INGREDIENTS
2 oranges
2 handfuls of rocket
Half a fennel bulb, thinly sliced
A handful of pitted black olives
2 sprigs of fresh thyme
1 red spring onion
30g walnuts
A good long drizzle of olive oil
A drizzle of Sherry vinegar
100g of cooked lentils from the jar
A pinch of salt
Preparation
Peel the oranges with a small knife until all you’ve got left is the flesh of the orange without white parts and slice them. Finely slice the red spring onion (keep the green part separate), fennel and the olives if you wish. Soak in cold water the thinly sliced green part of the red spring onion so it washes off the slime.
Mix all the ingredients in a bowl and dress with the salt, the Sherry vinegar and the extra virgin olive oil.