FENNEL ORANGE SALAD
An easy but oh so tasteful recipe again, you don’t need to serve a heavy or complicated dressing with this flavor combination. A little bit of good olive oil, the dried lavender and fresh mint is really all you need!
This salad is meant as a side dish and not as a main course. For example with a barbecue in the summer or with some baked potatoes. Or where you just want to eat a little fresh salad.
Makes: 2 portions
Prep time: 15 minutes
Cooking time: 0 minutes
Equipment: Nothing special
1 cup of spinach (100-150 grams)
handful of almonds
10 mint leaves
1 tablespoon extra virgin olive oil
optional: teaspoon dried lavender
Peel the orange and cut into pieces, half or whole pieces, half pieces make it easier to eat. Also cut the fennel into small pieces. You don’t use the green part of the fennel, nor the bottem, these parts are very tough and bitter. So really only cut up the middle part, as thin as possible.
Then you take the mint leaves and lay them on top of each other and roll them up. This way you can cut them all into very fine strips at the same time. You can also cut the almonds into smaller pieces if you like this, but don’t have to.
Combine all ingredients in a large bowl and mix well or style it for photography as I did in the picture ;).
Anyway, now you have some handy cutting tips and a tasty salad idea! I hope you love it!