Actually a summer dish, but blood oranges are only in season with us here in winter, so what ever 🙂 In summer, you can make the salad with normal oranges. Tastes great, too.
Today, we are going to Bavaria because my favorite man, the genius who designed the wonderful bread* that was in our Instagram story on Sunday, has a meeting with colleagues there.
In the evening, we’ll all have dinner together – in other words, a romantic Valentine’s dinner for around 20 people. Yay. There will be a menu with plenty of meat, fish and dairy products. I wrote and email to the resturant and asked if there was another option for vegans. Recently, ans luckily, restaurants in Germany are becoming more and more open to vegetarians, vegans, gluten and lactose intolerants, which is really great.
Last year, for instance, I was on a skiing holiday in the Dolomites in a small guesthouse, where you really wouldn’t have expected that vegan or gluten-free options would be available. But far from it! They almost celebrated me there as a very special guest. The kitchen team was happy to try out their completely new, personal lactose and gluten-free cooking creations on me. Every dish, and there were always several courses, was always announced separately and everyone was incredibly open and understanding. That was amazing. I post the link to the hotel here if you feel like skiing, don’t want to spend a lot of money and eat like a prince.
So travelling with special nutritional needs can still sometimes be quite a challenge. How about you? What experiences have you had with vegetarian, vegan, gluten or lactose-free options while traveling?
Now, I realize that while talking about loaves of bread, Valentine’s Day dates and skiing holidays I’ve completely forgotten about the salad that this post is actually about. There is not much to say about it, except that it is very tasty, that you can combine it very well in a bowl with other ingredients (e.g. with avocado and quinoa and a few green leaves of your choice). It keeps well in the fridge for about 2 days and is therefore also perfect for your lunch box.
* the bread, I will probably call it the king of (gluten free) breads, will be here for you on Tastes Like Green Spirit in March. A delicious, German style dark sourdough bread which is completely plant-based and gluten free.
Blood Orange Fennel Salad
- Prep Time: 15 min.
- Cook Time: 5 min.
- Total Time: 20 min.
- Yield: 2 Portions
Ingredients
2–3 blood oranges
1 1/2 oranges
1 large fennel bulb with green
1 pinch of sea salt
4 tablespoons of olive oil
1/2 lemon, juice
1 pinch of pepper
1 clove of garlic
Instructions
- Wash the fennel bulb, cut it in half and remove the core. Then place the halves onto the open surface and cut into fine slices. Place into a bowl.
- Fillet the blood oranges the other oranges (see video).
- Knead the fennel slices well 2-3 times using your hands until they become a little soft. Add the orange fillets, season with salt and pepperto taste.
- Finely grate or crush the garlic. Mix olive oil, lemon juice and the juice of the orange half, salt, pepper and garlic (either puree all ingredients with a hand blender or shake in a mason jar). Tip: If you use a mason jar to mix, close it tightly and shake it thoroughly. With this variant, the garlic should be grated and not crushed, otherwise pieces will remain afterwards.
- Now pour the dressing over the salad and mix well.
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