Orange and fennel salad

Name: Orange and fennel salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 small fennel tubers (about 400 g); 1 red onion; 1 Organic Orange; 1/2 bunch Parsley; 2-4 Tbsp Fruit vinegar; 1 TEASPOON Mustard; 1 TEASPOON Honey; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 small fennel tubers (about 400 g)
1 red onion
1 Organic Orange
1/2 bunch Parsley
2-4 Tbsp Fruit vinegar
1 TEASPOON Mustard
1 TEASPOON Honey
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Fennel washing, cleaning. Peel onion. Cut both into very fine strips. Orange wash hot, rub dry.
2
With a zest ripper cut the skin into thin strips. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice out of the parting skins
3
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Whisk parsley, orange zests, vinegar, mustard, honey, orange juice and oil. Season to taste with salt and pepper. Marinate the fennel, onion and orange fillets in the prepared marinade. Arrange on plates