Piquant fruit salad

Name: Piquant fruit salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Kipfilets (70 g per stuk); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1/2 TEASPOON Peppercorns; 1-2 Garlic cloves; 3 Oranges; 2 red onions; 100 g Lamb's lettuce; 2 (175 g each) Chicory; 2 (250 g each) Fennel tubers; 6 TABLESPOONS Vinegar; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 Kipfilets (70 g per stuk)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
1/2 TEASPOON Peppercorns
1-2 Garlic cloves
3 Oranges
2 red onions
100 g Lamb's lettuce
2 (175 g each) Chicory
2 (250 g each) Fennel tubers
6 TABLESPOONS Vinegar
7-10 Tbsp white pepper
7-10 Tbsp Sugar

Directions

1
Wash the chicken fillets and pat them dry. Fry in 2 tablespoons of hot oil while turning for about 12 minutes. Season with salt and crushed peppercorns. Peel garlic and press it through a garlic press.
2
Briefly sauté in the frying fat. Wash 1 orange, grate peel, squeeze juice. Deglaze the meat with orange juice. Peel remaining oranges so that the white skin is completely removed. Cut the flesh into slices.
3
Peel the onions and slice into thin rings. Clean and wash the lamb's lettuce. Wash chicory and fennel, cut into rings. Remove stalk. Arrange prepared ingredients on plates. Mix the frying mixture with the remaining oil, vinegar and orange peel.
4
Season to taste with salt, white pepper and sugar. Pour over the salad and serve.