Fennikel- og appelsinsalat med valnøtter
Fennel and orange salad recipe in english at the bottom of the page👇🏾
Ingredienser
- 2 mellomstore fennikel
- 2 appelsiner
- 1 rødløk, skåret i ringer
- 1 stor ss flytende honning
- Saft fra 1 sitron
- En håndfull dill
- Salt
- 3 ss olivenolje
- valnøtter
Slik gjør du
- Forvarm stekeovnen til 200 °C.
- Skjær fennikel i tynne skiver på langs, legg på stekebrett og ha oljen og litt salt over. Fennikelen skal steke i 10 min til den er litt myk. Ta ut av ovnen. Bland sammen honning og sitronsaft og drypp over fennikel og stek i 10 min til. La fennikelen avkjøle seg i stekejuicen.
- I mellomtiden skjæres appelsinene på en tallerken for å kunne fange opp all juicen. Skjær dem i tynne skiver og fjern eventuelle steiner. Legg dem på et serveringsfat med stekt fennikel og rødløkringer. Bland appelsinjuicen med stekejuicen fra fennikelen og smak til med mer salt om nødvendig. Fordel blandingen jevnt over salaten og topp med dill, fennikelgresset og valnøtter rett før servering
FENNEL AND ORANGE SALAD WITH WALNUTS. Serves 4
It is most common to cut the stems of the fennel and throw them away. But I like to use everything on a vegetable. In this case I use them since they were crunchy and fresh. I always keep the green grass and use it to sprinkle over the salad at the end.
2 oranges
1 red onion, cut into rings
1 tablespoon of liquid honey
juice from 1 lemon
a handful dill
salt
3 tablespoons olive oil
walnuts
Cut the fennel into thin slices lengthwise, put on a baking tray and add the olive oil and some salt . The fennel should roast in the ovn for about 10 minutes until it is a bit soft. Remove from the oven. Mix together honey and lemon juice and drizzle over fennel , put back in the ovn and roast for a further 10 minutes. Let the fennel cool down in the baking tray. Meanwhile, the oranges are cut on a plate to catch all the juices. Cut them into thin slices and remove any stones. Place them on a serving dish with the fried and cooled fennel and red onion rings. Mix the orange juice with the cooing juice from the fennel and taste with more salt if necessary. Spread the mixture evenly over the salad and top with dill, fennel gress and walnuts just before serving.
ingredients
2 medium fennel2 oranges
1 red onion, cut into rings
1 tablespoon of liquid honey
juice from 1 lemon
a handful dill
salt
3 tablespoons olive oil
walnuts
Method
Preheat the oven to 200 °C.Cut the fennel into thin slices lengthwise, put on a baking tray and add the olive oil and some salt . The fennel should roast in the ovn for about 10 minutes until it is a bit soft. Remove from the oven. Mix together honey and lemon juice and drizzle over fennel , put back in the ovn and roast for a further 10 minutes. Let the fennel cool down in the baking tray. Meanwhile, the oranges are cut on a plate to catch all the juices. Cut them into thin slices and remove any stones. Place them on a serving dish with the fried and cooled fennel and red onion rings. Mix the orange juice with the cooing juice from the fennel and taste with more salt if necessary. Spread the mixture evenly over the salad and top with dill, fennel gress and walnuts just before serving.