Fennel orange salad
This vegan salad with fennel and orange is the perfect side dish to ward off the winter blues. Its sunny aromas brighten any dreary day.
- Finely shred the fennel (or cut into thin strips using a knife). Fillet the orange and add the orange fillets to the fennel. Press the juice from the rest of the orange and set aside.
- Add white wine vinegar, olive oil, Hermesetas Liquid and 1/2 tsp salt to the pressed orange juice. Pour the dressing over the fennel and orange fillets and mix. Place the salad on a plate, garnish with some fennel greens and enjoy immediately.
Hint: A tablespoon of pink pepper adds a fine touch to the fennel salad.
1 pc (approx. 400 g)
White wine vinegar