Fennel never used to excite us, but these days we can't imagine our kitchen without it. The slightly bitter note of fennel together with the orange and creamy avocado is a heavenly combination. The toasted pistachios give this salad the desired crunch and the vinaigrette adds the perfect finishing touch. This salad is very light and makes an ideal starter if you're serving a hearty main course.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Arrange the orange segments, fennel and avocado on a platter or on 4 plates.
Combine the balsamic, oil, sugar, orange zest and juice.
Drizzle the vinaigrette over the salad, season with salt. Garnish with the pistachios and basil leaves.
|Tip:||Use pistachio oil instead of olive oil.|
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