Sicilian bulgur salad with fennel | Aromatic lunch
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30 min
Quick
Sezamo
O salată consistentă și vibrantă inspirată din tradiția siciliană, ce combină textura hrănitoare a bulgurului cu prospețimea crocantă a feniculului, dulceața suculentă a portocalelor și savoarea măslinelor negre. Nucile crocante și frunzele de mentă completează perfect acest prânz mediteranean rafinat și sănătos.
Preparation method
Preparing the bulgur
Place the bulgur in a large heatproof bowl, add a pinch of salt, and pour 300 ml of boiling water over it. Cover the bowl with a plate or cling film and let the bulgur hydrate for 15 minutes, until it absorbs all the liquid and becomes fluffy. Then fluff it with a fork and let it cool to room temperature.
Preparing the vegetables and citrus
Wash the fennel bulb, remove the tough base, and slice it very thinly using a mandoline or a sharp knife. Reserve a few green fennel fronds for garnish.
Peel the oranges, removing the peel and the white pith. Cut one of the oranges into clean segments (fillets) over a small bowl to catch the juice. Squeeze the juice from the second orange into the same bowl for the dressing.
Chef's tip
For an even more intense flavour, you can marinate the red onion slices in the orange juice for 10 minutes before adding them to the salad to mellow their sharpness.
If you want an extra touch of flavour, you can add 50 g of crumbled feta cheese or grated ricotta salata on top.
20 min
Quick
