Orange-fennel salad with walnuts

Name: Orange-fennel salad with walnuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2-3 Fennel tubers (about 500 g); 2 Onions (e.g. red); 3 small oranges; 2-3 TABLESPOONS Walnut kernels; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp salt, pepper; 3-4 Tbsp Oil (e.g. walnut oil)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2-3 Fennel tubers (about 500 g)
2 Onions (e.g. red)
3 small oranges
2-3 TABLESPOONS Walnut kernels
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp salt, pepper
3-4 Tbsp Oil (e.g. walnut oil)

Directions

1
Clean the fennel, wash it and put aside some tender greenery for garnishing. Chop the fennel into thin slices. Peel onions and slice into fine rings. Peel 2 oranges so that the white skin is also removed. Cut the fruits crosswise into thin slices
2
Coarsely chop the nuts and roast them without fat. Halve 1 orange, squeeze the juice. Mix with vinegar, salt and pepper. Whip oil into it.
3
Stir in nuts. Mix fennel, oranges, onions and marinade, let stand for about 30 minutes. Garnish salad with fennel green. Wholemeal baguette tastes good with it