A recipe rich in vitamins, ideal for preventing seasonal illnesses with a detox effect: Fennels with oranges and Traditional Balsamic Vinegar of Modena.
Our friend, Lorena Terenghi of the blog Briciole di sapori has made this recipe, a perfect side dish for light main courses as grilled chicken or turkey.
Ingredients for 4 people:
- 3 Fennels
- 2 Oranges
- Traditional Balsamic Vinegar of Modena Juniper
- Salt
- Pepper
- Olive Oil
Preparation:
First of all wash each fennel and cuti in half and slice very thinly, possibly with a vegetable slicer. Secondly, peel the oranges removing the white part as much as possible, cut them in half a slice them very thinly. Then, place fennel and oranges in a large salad bowl and season with salt, a lightly ground pepper and olive oil. Finally, mix gently to avoid breaking the orange slices.
Presentation:
Season with a few drops of Traditional Balsamic Vinegar of Modena D.O.P., in this case a Traditional aged at least 12 years in juniper wood, and serve.
