gm pine nuts
tbsp Noor Oil
Salt and pepper to taste
This is a nice and fresh recipe perfect for summer, directly from Sicily.
Clean the fennels by removing the stem and the harder outer layer.Finely slice them using a vegetable slicer and transfer to a large bowl.
Squeeze one of the 2 oranges and keep the juice aside.Peel the other one cutting off the ends and removing both the skin and the white pith, then slice it finely and add to the fennels. Add the black olives and mix everything.
In a non-stick pan, toast the pine nuts without adding fats, then let them cool a bit and add to the salad.
Prepare the dressing by combining almost 1 teaspoon of salt, the reserved orange juice, 4 tablespoons of Noor Oil. Process with an immersion blender until the dressing is quite as creamy as mayonnaise.
Drizzle over the orange and fennel salad, stir and serve.
If you like it, you can add anchovies and capers.