Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
347
Calories
6g
Protein
14g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 grated orange rind
- 3 tablespoons fresh orange juice
- 2 tablespoons lime or lemon juice
- salt
- ground pepper
- 3 tablespoons virgin olive oil
- 2 small fennel bulbs
- 1/2 red onion, sliced
- 6 radishes, thinly sliced
- 1 bunch watercress
- =
Directions
1
Put the orange juice, lime/lemon juice and salt and pepper in a medium-sized bowl and whisk in the olive oil. Set it aside.
2
Quarter the fennel bulbs length wise and slice thinly.
3
Place the fennel in a bowl with the sliced onion, orange rind and radishes.
4
Add half of the dressing before adding the watercress and rocket. Mix well and add the rest of the dressing.
5
Serve the fennel with salad leaves of your choice.
6
This recipe serve 4.
Recipe sourced from
fandom