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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too). | 2. Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl. | 3. Slice one orange in half (horizontally) and juice one of the halves, setting juice aside. | 4. Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices. | 5. In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper. | 6. Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator. | 7. Just before serving, sprinkle the walnut pieces over the salad and mix well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	2			-	-	-	-
orange	2			3.525	0.8812	0.0705	0.009000000000000001
lemon	1/2			0.6404	0.2058	0.0243	0.0066
extra virgin olive oil	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-
walnut	7		cut	13489.84	0.0	0.0	1526.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.