
Fennel and orange salad
Preparation time:
Less than 30 Minuti
Nutritional information:
163kcal / per serving
Seasonal dish:
Winter
Enviromental Impact:
Very low (0.14kg CO2 eq) i
A simple yet flavourful salad combining in-season fruit and vegetables.
Ingredients for 4 portions
- Heads of fennel 2
- Oranges 2
- Red onion 1/2
- Pine nuts 50 g
- Juice of one orange
- Extra virgin olive oil 2 tbsp (20 g)
- Balsamic vinegar 1 tbsp (10 g)
- Salt to taste
Preparation
Finely slice the fennel using a mandolin if preferred.
Peel the orange and divide it up into segments or cut up into slices.
Thinly slice the onion and arrange the ingredients on a serving dish, alternating fennel, onion and orange, or simply mix the ingredients together in a large bowl.
To make the vinaigrette, squeeze the orange and pour the juice into a sealable container. Add olive oil, balsamic vinegar, and a pinch of salt. Shake vigorously into a smooth mixture.
Dress the salad and add the pine nuts just before serving.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.