Monday, November 2, 2009

Greek orange fennel salad


Greek orange fennel salad:
small handful of sun dried tomatoes
cold pressed olive oil
1 small red onion
1 small bulb fennel
5 small oranges
Himalayan salt, freshly ground black pepper
Fresh parsley

Chop up dried tomatoes, place in olive oil to rehydrate them. Grate the peel of all 5 oranges into the olive oil. Add salt and pepper. Thinly slice the red onion and fennel into rings. Pour marinade over onion and fennel, add chopped parsley. Check the seasoning and adjust if necessary. Allow to marinate for at least an hour. If you like, you could add some fresh finely chopped chili or sliced greek olives.

This salad is a combination of extremely nutritious foods: good quality olive oil, raw fennel, parsley and onion. Especially the fennel and parsley are packed with vitamins, antioxidants and phytochemicals. You remember my last post about fennel? I mentioned just a few of the numerous health benefits of consuming fennel, especially raw. I myself don't care too much for a strong anis taste, so I'm trying to find ways to mask that and enjoy live dishes made with fennel. This marinade definitely did the trick, the salad was extremely yummy. Try it out and let me know what you think!

3 comments:

Yaelian said...

I also didn't really like fennel that much, but last year when I had a citrus based fennel salad at a friend's house, I was converted into a fennel friend. But to eat it just like that,no way...;-)

Aletheia said...

I know what you mean.. I think I'm just traumatized due to childhood cough syrups and ouzo-shots back in the day. When it's mild and combined with a citrus it's yummy, but else it nearly makes me gag :)

John said...

Let me share this Cucumber Fennel Salad

You Will Need
3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive or canola oil
3/4 cup teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon peel

What to Do
1. In a large bowl, combine the cucumbers, onion, and fennel.
2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake viagra online well.
3. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Serves: 8
Per serving: 1 cup equals 80 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.