Fennel carpaccio with balsamic vinaigrette

    This recipe for raw fennel with orange and a balsamic dressing is a perfect combination of crunchy, tangy and nutty.


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    Ingredients
    Serves: 2 

    • 100g very thinly sliced raw fennel
    • 30g pecan nuts, chopped
    • 1/4 orange, peeled and diced
    • For the dressing
    • 2 tablespoons freshly squeezed orange juice
    • 1/2 teaspoon orange zest
    • 1 tablespoon sweet balsamic vinegar
    • 1 tablespoon olive oil
    • ground cumin
    • fennel greens (optional)
    • sea salt or fleur de sel

    Method
    Prep:15min  ›  Ready in:15min 

    1. Divide the fennel slices among two plates and arrange them in a slightly overlapping carpaccio style.
    2. Put a few small pieces of orange on top of the fennel. Sprinkle the chopped pecan on top.
    3. Stir all the ingredients for the dressing in a jug until smooth. With a teaspoon equally distribute the dressing over the fennel carpaccio.
    4. For some added colour and decoration, you can also cut and sprinkle a bit of the greens from the top of the fennel.
    5. Finally sprinkle a pinch of sea salt or fleur de sel over the carpaccio.

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