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Fennel Carpaccio with Orange Balsamic Dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 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)
Dressing
- 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)
Method
- STEP 1Separate the fennel equally and place them on a plate (not in a heap but carpaccio style).
- STEP 2Put a few small pieces of orange on top of the fennel.
- STEP 3Sprinkle on top the small pieces of pecan.
- STEP 4With a teaspoon equally distribute the dressing over the fennel carpaccio.
- STEP 5For some added colour and decoration, you can also cut and sprinkle a bit of the greens from the top of the fennel.
- STEP 6Finally sprinkle a pinch of sea salt or fleur de sel over the pretty carpaccio.