A Sicilian classic, at its best when prepared with blood oranges.
1/2 | red onions, thinly sliced | 80 g | |
4 | oranges, blood type, if available | 700 g | |
1 | fennels, thinly sliced | 360 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
1/2 tsp | mustard powder | 1 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A mandolin will make slicing the fennel easier.
per 1 serving (210 g)
Amount % Daily Value |
Calories 220 |
Fat 15 g 24 % |
Saturated
2 g
10 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 21 g 7 % |
Fibre 4 g 16 % |
Sugars 13 g |
Net Carbs 17 g |
Protein 2 g |
Vitamin A 5 % |
Vitamin C 130 % |
Calcium 7 % |
Iron 5 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | 1 |
Fats | 3 |