A Sicilian classic, at its best when prepared with blood oranges.
|1/2||red onions, thinly sliced||80 g|
|1||fennels, thinly sliced||360 g|
|1/4 cup||extra virgin olive oil||65 mL|
|2 tbsp||lemon juice, freshly squeezed||3/4 lemon|
|1/2 tsp||mustard powder||1 g|
|ground pepper to taste [optional]|
Before you start
A mandolin will make slicing the fennel easier.
- In a small bowl, soak the thinly sliced onion in water with few drops of vinegar about 10 min while preparing the rest of the salad.
- Peel the oranges with a sharp knife, removing all of the white pith from the flesh. Save the juice resulting from the peeling. Cut the oranges into 7 mm thick rounds, then place the rounds in a salad bowl.
- Remove and discard the stalk and feathery leaves of the fennel. Thinly slice the bulb with a mandolin, then add it to the bowl.
- Put the oil, reserved orange juice, lemon juice, mustard, salt, and pepper in a small bowl, then whisk until the vinaigrette is emulsified. Pour the vinaigrette over the salad, add the onion, toss well, then serve.
Nutrition Facts Table
per 1 Serving (230g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Vitamin K
- Good source of :
- Fibre, Potassium, Vitamin E
- Excellent source of :
- Folacin, Vitamin C
- Free :
- Added Sugar