Winter Fennel Salad

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Winter Fennel Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
267
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein2.49 g(3 %)
Fat21.19 g(18 %)
Carbohydrates20.65 g(14 %)
Sugar added4.31 g(17 %)
Roughage5.68 g(19 %)
Vitamin A170.04 mg(21,255 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.25 mg(10 %)
Vitamin B₆0.12 mg(9 %)
Folate53.92 μg(18 %)
Pantothenic acid0.48 mg(8 %)
Biotin0.23 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30.03 mg(32 %)
Potassium792.69 mg(20 %)
Calcium92.29 mg(9 %)
Magnesium33.67 mg(11 %)
Iron1.39 mg(9 %)
Iodine0.51 μg(0 %)
Zinc0.41 mg(5 %)
Saturated fatty acids2.58 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3 small Fennel bulb (cut into wedges or slices as desired)
2 cups Radish (part sliced, part quartered)
1 shallot (halved and finely sliced)
1 clove garlic
4 tablespoons olive oil
cup Orange juice
2 tablespoons white wine vinegar (to taste)
1 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons Walnut oil
How healthy are the main ingredients?
RadishOrange juiceolive oilWalnut oilhoneygarlic

Preparation steps

1.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Put the fennel, half of the radishes, the shallot and the garlic in a casserole dish and mix through 2 tbsp olive oil, salt and ground black pepper. Roast in the oven for around 20 minutes, tossing occasionally.
3.
For the dressing, whisk together the orange juice, vinegar, mustard, honey and remaining oil and season to taste with salt and ground black pepper.
4.
Take the vegetables out of the oven and cool until lukewarm. Stir through the remaining radishes. Tip into a bowl and mix through the dressing. Serve sprinkled with coarse sea salt.