You guys Rock! I had so many comments under this photo on my instagram, that I just had to post the whole recipe to cookalongblog.
September in San Francisco was extremely hot, so all the fall recipes got delayed. This salad helped me to survive the heat, and also gave me energy for studying and creating new recipes.
Thanks to crunchy fennel, cold oranges, and mint, it turned out incredibly fresh.
- 1/3 fennel
- 30 grams of watercress
- 15 leaves of mint
- 50 grams of orange slices
- 10 grams of Iberico cheese
- 0.5 tbsp. olive oil
- Orange zest
How to make:
Cut the fennel into thin strips, chop the mint and divide the orange into slices. If you want fennel to be mщку скгтсрн, soak it in ice water for 15 minutes.
Mix mint, fennel, watercress and orange with olive oil, salt and zest.
Place on a plate, grate the cheese over the salad and serve.
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