We may all moan and groan about the winter months; however, now is the perfect time to enjoy citrus fruits.
I really do think that fennel and orange go very well together. If you have not tried, here is your opportunity. If you’re willing to take the leap of faith, I have no doubt that this dish will be a hit at your next family meal and/or get together.
Have you ever tried fennel? It’s a funny looking vegetable but it sure is good for you. Some would say that fennel is an acquired taste as it does have a licorice flavour. Pair fennel with orange and it’s absolutely heavenly.
What are some nutritional benefits of fennel? Fennel can help you with digestion as every 1/2 c serving will provide you 2 grams of fibre. Any food that will give you 2 grams of fibre per serving is considered a source of fibre. Everyday, a female should aim to have 25 grams of fibre whereas a male should aim to have 38 grams of fibre per day. Every gram of fibre counts. 🙂
Needless to say, oranges are famous for Vitamin C. As it is in the midst of winter, we all need to build our immune system up. In this recipe, for aesthetic purposes, we are removing the membrane (i.e. the pith); however, normally, I would suggest to keep as much membrane on as possible. As I mentioned above, every gram of fibre counts.
3 fennel bulbs
1/4 c almond slivers
3 oranges (Cara Cara)
Few Sprigs of Mint
1/4 c Red Wine Vinegar
1/2 c extra virgin olive oil
salt & pepper
- Remove the top part of the fennel. Save the top parts for when you make soup to add flavour. Chop up the fennel bulb. If you prefer perfect slices, consider using a mandolin to slice your fennel. Please exercise caution when using this machine.
- Once you have peeled the oranges, please segment each orange (i.e. remove the membrane from each segment of the orange). Practice will make this process go faster. It will take some time to perfect.
- Toast the almonds in a dry frying pan. Make sure to pay close attention to the toasting process as the nuts can quickly get burnt when unattended.
- Chop up some mint leaves.
- Mix the red wine vinegar with some extra virgin olive.
- Season with salt & pepper to taste.
- Assemble the salad.
- Enjoy 🙂