Fennel salad

Kristopher Marks
3 1
40 mins
40 mins


Servings: 4
  • 2 big oranges
  • 1 medium sized vegetable onion
  • 100 g Grapes
  • 2 medium-sized, sour apples
  • 2 TABLESPOONS Lemon juice
  • 2 (300 g each) Tubers Fennel
  • 20 g Butter or margarine
  • 2 (150 g each) Cup of sour cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp colourful pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS flaked almonds


  1. 1

    Peel oranges so that the white skin is completely removed. Remove the fillets from the parting skins. Collect the juice. Peel onion and cut into very fine slices. Wash, halve and seed the grapes.

  2. 2

    Wash apples, quarter them, cut out the core. Cut apples into thin slices and sprinkle with lemon juice. Clean the fennel, put the fennel greens aside. Wash the fennel and cut into thin slices.

  3. 3

    Heat the fat in a saucepan. Briefly sauté the fennel slices on both sides. Add the orange juice and 3 tablespoons of water and bring to the boil. Briefly heat apple slices in it. Let it cool down.

  4. 4

    Mix with remaining prepared ingredients. For the sauce season sour cream with salt, coloured pepper and sugar. Pour over the salad. Garnish with fennel green. Roast the flaked almonds in a dry pan until golden and sprinkle over them.

  5. 5

    Crispy stick baguettes with salted butter taste great with it.