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Fennel Carpaccio with Orange Balsamic Dressing

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Cooking time

Prep: 10 minutes Cook: 5 minutes

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Serves 2

Its fresh, crunchy, tangy, nutty... do you really need anything else in your life right now? :) Try it and you will see what Im talking about!

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  • 100 g. of thinly sliced raw fennel (As thin as you can go )
  • 30 g. of pecan nuts cut into small pieces
  • 1/4 an orange cut into small pieces (only flesh)


  • 2 tbsp freshly squeezed orange juice
  • 1 tbsp of sweet balsamic vinegar1/2 tsp of orange zest
  • 1 tbsp of olive oil
  • sprinkle of cumin powder (taste if you want to add more)


  1. Separate the fennel equally and place them on a plate (not in a heap but carpaccio style).

  2. Put a few small pieces of orange on top of the fennel.

  3. Sprinkle on top the small pieces of pecan.

  4. With a teaspoon equally distribute the dressing over the fennel carpaccio.

  5. For some added colour and decoration, you can also cut and sprinkle a bit of the greens from the top of the fennel.

  6. Finally sprinkle a pinch of sea salt or fleur de sel over the pretty carpaccio.

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