A fresh and vitamin salad!
Fennel and I weren’t always friends … I even hated it for a long time and then little by little we tamed each other and I now know how to accommodate and cook it to appreciate it 🙂 For example, I love raw fennel in a salad when paired with citrus fruits, I find that the acidity counterbalances the anise side well and gives a tasty marriage.
So here I combined it with orange segments and cooked shrimp tails for a fresh and vitamin-packed little salad! Serve as a starter or main course at lunch;)
- Wash the fennels, lightly cut off the top and the base. Detail it into thin strips. Shell the shrimp. Dry toast the pine nuts in a pan for 2 minutes, stirring often.
- Cut the oranges raw. Using a knife, remove the bark and the membrane then pass between each segment to detach them. Proceed over a bowl to collect the juice. Pour the oil into the bowl, salt and pepper and mix.
- Add the fennels and shrimps, mix everything well. Wash and chop the mint, sprinkle it on the salad with the pine nuts. Wash and remove the lime zest and add to the top of the salad. Enjoy well chilled.
You can use a mandolin to detail the fennels as finely as possible