FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP
Very simple salad to serve as an entrée at any summer party, perfect to prepare in advanced. You could use cooked or raw prawns/shrimp, but please make sure there is 500 grams once it's been shelled and divined or there may not be enough for everyone. If you are using raw prawns/shrimp - you could boil a pot of water and add prawns/shrimps for 3 - 5 mins (until they are floating). Then remove the prawns/shrimps from the boiling water. Place the prawns/shrimps into a bowl filled with iced cold water, this will quickly cool off the prawns/shrimp and avoid them from over cooking. Does not include marinating time. (Revised Recipe)
Provided by Chef floWer
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
- Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
- Once marinate is ready make the salad.
- Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
- Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
- Place fennel on top of the orange (you can discard any left over dressing).
- Place/Style the prawn/shrimp onto of the salad, discard any marinate.
- Serve and Enjoy.
Nutrition Facts : Calories 268.4, Fat 15, SaturatedFat 2, Cholesterol 157.5, Sodium 723.9, Carbohydrate 16.1, Fiber 3.4, Sugar 9.5, Protein 18.5
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Millie Reid
[email protected]This salad is perfect for a light summer lunch. It's healthy, refreshing, and delicious.
Joslyn Hernandez
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Wiso Elkoukash
[email protected]This salad is a great way to use up leftover oranges. I also added some chopped nuts and it was delicious!
SHAHBAZ PRINCE
[email protected]I'm always looking for new salad recipes and this one is a keeper. It's light, healthy, and delicious.
FF FREE DIMON
[email protected]This salad is so refreshing and flavorful! I love the combination of fennel, orange, and prawns.
Emirate Nadis
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's a great way to get your daily dose of fruits and vegetables.
Blessing Okoh
[email protected]This salad is perfect for a light lunch or dinner. It's healthy and flavorful, and it comes together in just a few minutes.
Ayudady Hunter
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor combination.
Humberto Villalobos
[email protected]This salad is a great way to use up leftover prawns. I also added some avocado and it was delicious!
Vanvist Vista
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The orange and prawns helped to balance out the flavor of the fennel.
Yusufu Jordan
[email protected]This salad was easy to make and very refreshing. I loved the citrusy flavor of the oranges and the crunch of the fennel. The prawns were a nice addition, but I think you could also use shrimp or even chicken.
VanessaLindiweNdlovu LindiweVandal
[email protected]I followed the recipe exactly and the salad turned out great! The only thing I would change is to add a bit more salt and pepper to taste.
Bonita Johnson
[email protected]This salad was a delightful combination of flavors and textures. The fennel and orange played off each other perfectly, and the prawns added a nice touch of protein. I will definitely be making this again!