Ingredients
Hint:
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
kochen@bettybossi.ch
Salad
Vinaigrette
To serve
How it's done
Salad
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.
Vinaigrette
Combine the balsamic, oil, sugar, orange zest and juice.
To serve
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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