savory

Fennel Salad with Citrus Fruits

After a weekend that was almost exclusively spent in the kitchen, I finally started working on my thesis and I am so excited about the project! Apart from being intrinsically motivated to work on my thesis, one good thing is really that I am flexible in my schedule, so I can continue to work on some new recipes aside. Since I posted so many baked goods recently, I was asked whether there were more dishes and vegetarian/vegan recipes and yes there are, directly starting with this salad 🙂

This colorful winter salad can really brighten your mood on one of these dark and grey days of (Danish) winter. Packed with vitamins from the citrus fruits and incredibly tasteful due to the roasted fennel, which adds a sweetness to the salad that would be missing otherwise. Now, admittedly this salad is lacking proteins and also carbon hydrates, so it might not make you full as an entire dish. So I would recommend to either it a lot of bread aside or to serve the salad as a starter 🙂

Ingredients (serves 2):

1 bulb fennel
1 grapefruit
1 orange
2 handful arugula
1/2 onion
1 tsp mustard
1 tsp honey
1 tbsp olive oil
salt, pepper

Start by preparing the fennel. Wash the bulb thoroughly and remove the green sticks. If they are still fresh, remove the endings and cut the sticks into thin slices. Remove the outer layer of the fennel and cut it into fine cubes. Transfer both the cubes and the slices to a salad bowl. Cut off the root end of the fennel, then cut it lengthwise in half and then each half into filets such that they are still held together by the stem. Heat up some butter (maybe a tablespoon or so) and frying oil in a frying pan and fry the filets from both sides on medium heat until golden brown. Let them rest on a plate that is covered with paper towels to suck the grease. Carefully wash the arugula and transfer it to the salad bowl as well. Cut the orange and grapefruit into filets. For this you need to remove the peel generously with a knife, such that basically no white parts are remaining on the outside and you see the flesh. I usually cut of the “ends” and then put it on a cutting board. This gives me some stability, so that I can cut along the shape of the orange with a large knife. To get the filets cut into the middle along the separating skins and carefully remove the filets.  Make sure to keep the juice from cutting by removing the filets above the salad bowl. Peel the onion and cut it into fine rings. Mix everything together and season with a dressing of mustard, honey and olive oil with a bit of salt and pepper.

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