Updated: Apr 18
Hello guys welcome back to my blog!
How's the quarantine treating you?
For me is not bad so far, I really needed a few days of rest after the stressful weeks I had. I am enjoying my time off and I am taking day by day.
I have more time for me which means also more time to cook! The weather here in London had been sunny for the whole week and it feels like spring so I suddenly fancied fresh, raw food rather the than warm and rich dishes that I was cooking until last week.
Also, despite I am excising everyday since the lockdown, I am used to spend 9 hours a day on my feet so I think I should rearrange my calories intake since now I am being less active.
That's why the "recipe" of the week is going to be a fancy but easy salad.
This recipe comes from the hot Sicily, from the south of Italy, where the air is constantly filled with smell of fresh oranges in the winter. It might seems a very odd combination of ingredients. The crisp fennel and the sweetly sharp orange are actually incredibly nice together!
Fennel is still in season and so are the oranges but not for long! I really want to get the most of them so I decided to use them together for a light but delicious cleansing lunch.
Fennel has detox properties and the orange is part of the citrus family which means is packed with vitamin C. These days I think we should all get an abundant dose of it as it helps our immune system to get stronger and more efficient to fight the bloody virus ( as well as cold and flu in general).
Disclaimer: this is not the original Italian recipe,which includes roasted pine nuts but I couldn't find them in my last shopping (I guess all the Italians in London bought them to make tons of pesto sauce to survive the quarantine...)
I also took the liberty to add grated ginger to boost even more the anti-inflammatory power of the dish. I just can't leave without ginger and I think it goes splendidly with the sweet but zesty favours of the salad.
If you would like to have more protein, feel free to use any kind of nut in order to make it more nutritious and to will add a nice crunch element to it.
-A large bulb of fennel
-A table spoon of sultanas
-A slice of ginger (grated)
-Extra virgin olive oil
-Balsamic vinegar sauce
-Wash the fennel, get rid of the hard outside leaves (keep them aside for a stew) but don't toss the herbs, which will decorate the salad. Don't cut the fennel in a half but slice it as thin as you can.
-Squeeze one of the oranges and use the juice to revive the sultanas (it will take around 8 minutes).
-Peel the other orange and cut it into pieces
-Drain the sultanas from the juice and place them on the fennel slices.
-Add some extra virgin olive oil, salt and pepper to the juice. Grate some ginger and mix it well with the juice.
-Pour the juice one the salad and drizzle with the balsamic vinegar sauce. Last touch: the fennel herbs on top.
Et voila'!!! It is ready!
I hope you will take the leap of faith and try it because I love it!
Let me know if you will like it or hate it.
Have a lovely weekend and please stay safe at home!
My next blog post will be on Monday, so stay tuned.
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Check out another of my recipes with fennel: