Who says winter is not salad season? I love salads at any time, although certainly in spring and summer I could live only on salads… 😛
Today, I prepared a winter salad, very simple, with seasonal ingredients.
Have you ever tried raw fennel? You have to. It’s very aromatic, full of vitamins, iron, very few calories, reduces the cholesterol, eliminates toxins in our body…
For 2 persons:
1 fennel bulb
1 big orange
1 spring onion
2 tablespoons of extra virgin olive oil
1 tablespoon of white vinegar
salt, black pepper
First prepare the vinaigrette:
Grate the orange skin (without the white part).
Peel the orange and cut some nice slices. Reserve them.
Squeeze the rest of the orange.
Put in a salad bowl: the orange zest, the orange juice, oil, vinegar, salt and pepper and stir it to mix.
Slice the fennel and the spring onion as thinly as possible.
Put them into the salad bowl where you have the vinaigrette.
Add the “nice” orange slices you reserved and mix everything gently.
Leave it to rest for at least for 30 min. (or longer) so the vinaigrette will marinate the vegetables.
Ready to eat!
This salad is perfect to take away to work in a Tupperware because the longer prepared in advance it is the better it will taste as the vegetables will soak up the juices.