Fennel & orange salad with herring
Take yourself off to warmer climes with this classic Sicilian salad
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
- Slice the fennel bulbs and stems thinly. Put in a shallow serving bowl. Cut the peel and pith off the oranges with a sharp knife. Slice into thin rounds. Stir into the fennel, adding any juice from the oranges.
- Whisk the oil and lemon juice together. Season with salt and pepper, using less salt if you are going to add the kipper. Dress the salad, mixing well.
- Sprinkle the spring onions over the salad and dot with the kipper pieces before serving.
Per serving (no kipper)
231 kcalories, protein 3.5g, carbohydrate 17g, fat 17 g, saturated fat 2.3g, fibre 7g, salt 0.07 g
Recipe from olive magazine, February 2008.
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http://www.bbcgoodfood.com/recipes/5114/
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Ingredients
- 2 large fennel bulbs (about 700g)
- 3 sweet oranges
- 6 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 3 spring onions , sliced
- 1 kipper fillet, cut into small strips (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
Ingredients
- 2 large fennel bulbs (about 700g)
- 3 sweet oranges
- 6 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 3 spring onions , sliced
- 1 kipper fillet, cut into small strips (optional)
Per serving (no kipper)
231 kcalories, protein 3.5g, carbohydrate 17g, fat 17 g, saturated fat 2.3g, fibre 7g, salt 0.07 g
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