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Fennel and Orange Salad with Shrimp

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Ingredients

Adjust Servings:
400 g of Shrimp Cooled boiled shrimp
1 kg of Orange
1/2 Lemon
2 Fennel bulb Small fennel bulbs
1/4 bunch of Dill
to taste Salt
to taste Grounded black pepper

Fennel and Orange Salad with Shrimp

  • 25 min
  • Serves 4
  • Easy

Ingredients

Directions

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At a New Year’s party this year, I tried a delicious appetizer consisting of thinly sliced pickled fennel, orange slices, fennel greens and salted salmon. Taking this idea as a basis, you can create a variety of salad combinations. For example, fennel pairs deliciously with oranges and shrimp. 

The main thing in this salad is very thinly sliced fennel.  It is best to use a special mandolin grater.

The shrimp for the salad should be boiled and cooled.

Bon Appétit!

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Steps

1
Done

Fillet two of the oranges, which means to peel off two oranges and slice them without the peel using a knife. Squeeze the juice from the remaining oranges into a saucepan and bring it to a boil. Boil the juice down about three times until the marinade is rich, then let it cool.

2
Done

Slice the fennel bulb very thinly, preferably with a mandoline grater, and immediately pour the cooled orange marinade over them. The fennel will darken if left just air-dried, so marinate it immediately. Let it marinate for 10 minutes.

3
Done

Pour off excess marinade. Chop the dill and fennel greens (if available) finely. Add the orange slices, greens and most of the shrimp to the salad. Season to taste with salt and pepper. Transfer the salad to a flat plate to serve. Top the dish with the remaining shrimp and dill greens.
Bon Appétit!

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