The fennel and orange salad with almonds and raisins is a simple, quick, very fresh and indulgent dish and a real mix of flavors. It evokes Mediterranean tastes and is a perfect side to cleanse the palate after a hearty meal or to treat yourself to the pleasure of a light but energy-rich meal. In this recipe I wanted to play with contrasts: you will find the toasted note and crunchiness of the almonds combined with the sweetness of the raisins. It remains a simple salad, beautifully colorful but very chic and elegant. You can pair it with meat and fish dishes:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients to prepare the fennel and orange salad with almonds and raisins
- 1 fennel bulb (large)
- 2 oranges (medium)
- 0.7 oz peeled almonds
- 0.7 oz raisins
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- to taste black pepper
Tools
- Bowl
- Knife
- Cutting board
- Mandoline
Steps to make the fennel and orange salad with almonds and raisins
To prepare the fennel and orange salad with almonds and raisins, first soak the raisins in a small bowl of water to soften them. Clean the fennel well and wash it under running water. Remove the tough fronds on top and the hard base, then, using a mandoline, slice the fennel into thin slices. Place everything in a large bowl. Now peel the oranges: peel one and a half oranges and cut them in half, removing the central white pith, then cut the orange into pieces. Keep the remaining half orange aside and squeeze it with a citrus juicer; you will use its juice to make an emulsion.
Take the almonds, chop them roughly and toast them in a non-stick skillet for a couple of minutes. Add the toasted almonds and the raisins (squeezed dry with your hands) to the fennel in the bowl. Finally, squeeze the juice of half an orange with a citrus juicer and put it in a small bowl to make an emulsion with 2 tbsp of extra virgin olive oil, a pinch of salt and a little black pepper; mix well. Pour the emulsion over the salad and toss well with a spoon. If you feel it needs more seasoning, add to taste.
Your fennel and orange salad with almonds and raisins is ready to be served.
Storage and tips
You can store it in the refrigerator in a container for up to 2 days, but if possible it should be served and eaten immediately to preserve the classic crunchiness of the fennel and because the orange will start to release a lot of juice.
After a while the orange will no longer taste sweet but will turn slightly bitter, almost acidic.
