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TN&M in the Kitchen: Fennel and Orange Salad

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Fennel and Orange Salad

Serves 4 - Cook in 30 minutes


- 3 fennel bulbs

- 2 oranges

- 50g pine nuts

- 20g raisins

- 10g pumpkin seeds

- Extra-virgin olive oil

- Apple cider vinegar

- Salt


Step 1

Begin by juicing one orange and leave the raisins to soak in the orange juice for approximately 10-15 minutes. Peel and thinly slice the remaining orange, making sure to eliminate the bitter white parts of the peel.

Step 2

Wash and dry the fennel, and proceed to remove the stalks and leaves (fronds) and any hard or woody pieces. Using a mandolin, shave the bulb of the fennel and place in a bowl of ice water – this will help us retain the crispness and crunch of the raw fennel. Place the pine nuts in a frying pan on medium heat and toast evenly approximately between 5-10 minutes. Place aside to cool.

Step 3

Drain the raisins, making sure to preserve the orange juice. In a kitchen beaker (or bowl with high sides), add orange juice, apple cider vinegar, Extra-virgin olive oil and salt. Blend the mix with an electric mixer or immersion blender. Begin to assemble the salad: drain and place the fennel to a large bowl with the raisins. Add the sliced oranges, dress with the emulsion and add the toasted pine nuts. For that final crunch, add the pumpkin seeds and mix well. Buon Appetito!

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