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EatSmarter exclusive recipe

Shaved Fennel Salad

with Salami

4.5
Average: 4.5 (2 votes)
(2 votes)
Shaved Fennel Salad

Shaved Fennel Salad - A quick Mediterranean-style appetizer with an orange-honey sauce

Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
193
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie193 kcal(9 %)
Protein7 g(7 %)
Fat15 g(13 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage4 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.2 mg(17 %)
Folate96 μg(32 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C90 mg(95 %)
Potassium583 mg(15 %)
Calcium117 mg(12 %)
Magnesium58 mg(19 %)
Iron3.1 mg(21 %)
Iodine6 μg(3 %)
Zinc0.9 mg(13 %)
Saturated fatty acids4 g
Uric acid50 mg
Cholesterol18 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
1
large Fennel bulb (about 500 g)
1
1
½
4 ounces
Fennel salami (very thinly sliced)
1 teaspoon
1 teaspoon
3 tablespoons
cold-pressed Olive oil
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Preparation

Kitchen utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline (or box grater), 1 Fine grater, 1 Whisk, 1 Citrus juicer

Preparation steps

Step 1/5
Shaved Fennel Salad preparation step 1

Rinse fennel, pat dry and trim core. Using a mandoline, shave fennel very thinly. (Alternately, use the slicing blades of a box grater.)

Step 2/5
Shaved Fennel Salad preparation step 2

Peel onion, halve and cut into paper-thin slices. Rinse orange in hot water and wipe dry. Finely grate zest oa half the orange. 

Step 3/5
Shaved Fennel Salad preparation step 3

Squeeze juice from orange, reserving 2 tablespoons. Juice lemon, reserving 1 tablespoon.

Step 4/5
Shaved Fennel Salad preparation step 4

Layer fennel and onion slices with salami on a plate.

Step 5/5
Shaved Fennel Salad preparation step 5

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.

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