Orange-fennel salad

Name: Orange-fennel salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Fennel tuber (approx. 350 g); 2 red onions; 1 Garlic clove; 2 Oranges; 1 (approx. 250 g) Radicchio Salad; 60 g small, black olives; 5 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 5 TABLESPOONS Olive oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Fennel tuber (approx. 350 g)
2 red onions
1 Garlic clove
2 Oranges
1 (approx. 250 g) Radicchio Salad
60 g small, black olives
5 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
5 TABLESPOONS Olive oil

Directions

1
Clean and wash the fennel, peel the onions. Finely slice both. Peel garlic and chop finely. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it.
2
Clean and wash the radicchio and cut into fine strips. Drain the olives. Whisk vinegar with orange juice, garlic, salt, pepper and sugar. Add oil and season to taste again. Mix all the prepared salad ingredients with the vinaigrette, set aside