FENNEL ORANGE AND QUARTIROLO SALAD. The fennel and orange salad is a fresh and light dish, perfect for the winter season when oranges are sweet and fennel is fresh and crunchy. The combination of contrasting flavors between the fennel, with its slightly bitter taste, and the orange, with its sweet and tangy flavor, creates an explosion of taste in your mouth.
The preparation is very simple and quick: just slice the fennel thinly, segment the oranges, and cut the quartirolo into chunks, then dress them with extra virgin olive oil, salt, pepper, and orange juice (orangette). For an extra touch, you can add some fresh mint leaves. This salad is perfect as a side dish, appetizer, or main course. It can be served alone or accompanied by other ingredients such as olives, walnuts, seeds, or dried fruit. Try it and let me know what you think!
Here are some other salad recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 176.92 (Kcal)
- Carbohydrates 6.57 (g) of which sugars 5.07 (g)
- Proteins 6.43 (g)
- Fat 14.07 (g) of which saturated 4.18 (g)of which unsaturated 1.94 (g)
- Fibers 2.31 (g)
- Sodium 496.71 (mg)
Indicative values for a portion of 124 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Fennel Orange and Quartirolo Salad Ingredients
- fennel (+ fennel fronds)
- 2 oranges
- 2 tbsp walnuts
- 0.7 oz extra virgin olive oil
- to taste salt
- to taste pepper
- 3.5 oz quartirolo lombardo (PDO)
Tools
- Cutting Board Set of 3 Professional Kitchen Cutting Boards, Food Grade Plastic Board with Groove and Handle
- Knife Arcos Nova Series, Peeling Knife, Stainless Steel Blade NITRUM 60 mm, Polypropylene Handle, Black Color
Fennel Orange and Quartirolo Salad Steps
Wash the fennel, then cut the stalks and the hard lower part. Separate the fronds (the leafy green part) from the stalks, chop them and set aside. Take the fennel and cut it in half, then again in half, you should have 4 pieces. Now slice each fennel piece thinly and place them in a salad bowl
Peel the orange with a knife, being careful to remove the white pith under the orange peel. Then, with a sharp knife, cut the orange segments, once finished, add the segments to the bowl with the fennel. Cut the quartirolo into chunks and add them to the bowl
Prepare the orangette. Squeeze the juice from an orange, place it in a bowl, add the extra virgin olive oil, salt, and pepper. Mix well with a fork or whisk.
Dress the salad with the orangette, before serving sprinkle the salad with the finely chopped fennel fronds and the broken walnuts
Tips, Notes, Variations for Fennel Orange and Quartirolo Salad
A trick to make the salad exceptional: the orange should be peeled with a knife to remove all the white parts from its flesh.
For a crunchy touch, add some almonds, pomegranate seeds, or toasted hazelnuts to the salad. For a more intense flavor, add a few leaves of oregano or basil. For a richer salad, add some pieces of cheese such as feta, ricotta salata, or goat cheese.
Store leftover salad in the fridge for up to 24 hours
