Orange Salad with Carrots and Fennel

Name: Orange Salad with Carrots and Fennel
Prep time: 35 min
Total time: 35 min
Yield: 4 to 6 serving(s)
Ingredients: 1 small fennel; 1 carrot; 2 radishes; 1/4 cup (60 ml) white wine vinegar; 1/4 cup (60 ml) olive oil; 4 oranges, peels and pith removed

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Preparation 35 min
Servings 4

This bright citrus salad topped with carrots and fennel is the perfect recipe for fall.

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 1 small fennel
- 1 carrot
- 2 radishes
- 1/4 cup (60 ml) white wine vinegar
- 1/4 cup (60 ml) olive oil
- 4 oranges, peels and pith removed

Preparation

- Using a mandoline, thinly slice the fennel bulb. Reserve the fronds. Slice the carrot and radishes into very thin rounds.
- Plunge the sliced fennel, carrot and radishes into a bowl of ice water. Add 2 tbsp (30 ml) of the vinegar. Let soak for 10 minutes or until crisp and starting to curl. Drain and pat dry with paper towel.
- In a bowl, combine the oil and remaining vinegar. Season with salt and pepper.
- Slice the oranges into rounds and arrange on plates. Top with the crisp vegetables and garnish with fennel fronds. Drizzle with the dressing and serve.

Personal Note

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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Orange Salad with Carrots and Fennel

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin