Shaved Fennel Salad
Shaved Fennel Salad - A quick Mediterranean-style appetizer with an orange-honey sauce
Healthy, because
Even smarter
Nutritional values
The aniseed aroma characteristic of fennel is caused by natural essential oils which can help relieve colds as well as stomach and intestinal problems.
For more aniseed flavor, roast a teaspoon of fennel seeds without fat briefly in a pan and sprinkle it over the salad before serving.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 18 mg |
Ingredients
- Ingredients
- 1 large Fennel bulb (about 18 ounces)
- 1 Red onion
- 1 small Organic orange
- ½ lemon
- 4 ozs Fennel salami (very thinly sliced)
- 1 tsp honey
- 1 tsp Dijon mustard
- salt
- peppers
- 3 Tbsps cold-pressed olive oil
Kitchen utensils
Preparation steps
Rinse fennel, pat dry and trim core. Using a mandoline, shave fennel very thinly. (Alternately, use the slicing blades of a box grater.)
Peel onion, halve and cut into paper-thin slices. Rinse orange in hot water and wipe dry. Finely grate zest of half the orange.
Squeeze juice from orange, reserving 2 tablespoons. Juice lemon, reserving 1 tablespoon.
Layer fennel and onion slices with salami on a plate.
In a bowl, whisk together orange and lemon juices, honey and mustard. Season with salt and pepper. Whisk in olive oil in a thin stream until emulsified. Drizzle dressing over fennel mixture and let stand for 10 minutes to allow flavors to develop before serving.
