Fennel salad with blood oranges

Step 1/ 3

• 1 fennel

• mandoline
• cutting board

First, cut the fennel into very fine strips with a mandolin. Save the greens to garnish the salad later.

Step 2/ 3

• 5 blood oranges
• 2 oranges
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• pepper
• salt

• knife
• bowl (large)

Set one blood orange aside to save it for the dressing. Next, peel the other blood oranges and oranges and then slice them. Cut the red onion into fine rings. Transfer the sliced fennel to a large bowl and squeeze the remaining blood orange over it, then add the rest of the ingredients for the dressing and mix it all together nicely with your hands. Finally, season with salt and pepper to taste.

Step 3/ 3

• 4 romaine hearts
• 30 g chopped hazelnuts

Take the single romaine lettuce leaves and spread them on a large. Then spread the fennel on top and add the blood/oranges, hazelnuts, onions and fennel greens. Enjoy!

Enjoy your meal!