Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. golden brown raisins
- 1 x Navel orange juiced
- 2 Tbsp. warm water - (to 3)
- 2 x fresh fennel bulbs trimmed of tops and fronds, cored and thinly sliced lengthwise
- 1 med raddichio head shredded
- 4 x scallions thinly sliced on an angle
- 1 handf flat-leaf parsley leaves minced
- 3 Tbsp. pine nuts toasted
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. extra-virgin extra virgin olive oil to coat (3 turns around bowl in a slow stream) Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place raisins in a small dish cover with the juice of the orange and 2 to 3 Tbsp. warm water. Plump and soften the raisins for 5 min.
- Combine fennel, raddichio, scallions, and parsley in a bowl. Add in plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin extra virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 176 | |
| Calories from Fat 119 | 68% |
| Total Fat 13.68g | 17% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 466mg | 13% |
| Total Carbs 13.31g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.76g | 3% |
| Protein 2.2g | 4% |
