{"id":2304,"date":"2016-03-09T19:58:03","date_gmt":"2016-03-09T18:58:03","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=2304"},"modified":"2016-11-15T11:15:39","modified_gmt":"2016-11-15T10:15:39","slug":"blutorangen-fenchel-salat","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/blutorangen-fenchel-salat\/","title":{"rendered":"Blutorangen-Fenchel-Salat"},"content":{"rendered":"<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat0.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2339\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat0-578x394.jpg\" alt=\"fenchelsalat0\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>Dieser Salat ist ein echtes Multitalent: Er bringt ein wenig Sommerfeeling in unsere triste Winterk\u00fcche und ist auch in den warmen Monaten eine herrliche\u00a0Erfrischung.\u00a0Der Fenchelsalat\u00a0mit Orangen kann ein leichtes Mittagessen sein, passt perfekt zu einem St\u00fcck Quiche oder Trouchia, oder eignet sich als\u00a0Beilage zu gegrilltem\u00a0Fleisch. In jedem Fall wei\u00df man sofort wieder, wie der Sommer schmeckt. Das hat damit zu tun, dass der Salat\u00a0an einen\u00a0Klassiker der sizilianischen K\u00fcche erinnert, den <em>&#8222;insalata di finocchi e arance&#8220;. <\/em>Sie k\u00f6nnen den Salat \u00fcbrignens\u00a0ganz nach Ihrem Geschmack variieren.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1908\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\" alt=\"trenner-seitentrenner\" width=\"578\" height=\"140\" \/><\/a><\/p>\n<p><strong>REZEPT BLUTORANGEN-FENCHEL-SALAT\u00a0\u00a0<\/strong>(f\u00fcr 4 Personen als Beilage)<\/p>\n<ul>\n<li>3 Blutorangen im Winter \/ eine andere verf\u00fcgbare Sorte im Sommer<\/li>\n<li>2 gro\u00dfe Fenchelknollen<\/li>\n<li>etwas gehackte Blattpetersilie<\/li>\n<li>Saft einer Zitrone<\/li>\n<li>\u00bc \u00a0TL mittelscharfer Senf<\/li>\n<li>fruchtiges Oliven\u00f6l bester Qualit\u00e4t, nativ extra<\/li>\n<li>Aceto Balsamico di Modena<\/li>\n<li>Salz und Pfeffer<\/li>\n<li>1 Handvoll ger\u00f6steter Pinienkerne oder fein gehackter N\u00fcssealternativ:<\/li>\n<li>anstelle von Oliven\u00f6l: Avocado\u00f6l<\/li>\n<li>anstelle von Aceto: Granatapfelsaft<\/li>\n<\/ul>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone wp-image-2330 size-medium\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat2-578x394.jpg\" alt=\"fenchelsalat2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1<\/strong>:\u00a0Die (Blut-)Orangen sch\u00e4len und die einzelnen Orangensegmente mit einem scharfen K\u00fcchenmesser filetieren. Darauf achten, dass auch die bittere, wei\u00dfe Innenhaut entfernt wird.\u00a0Die fertigen Orangenfilets in einem Sch\u00e4lchen beiseite stellen, im Sommer gut k\u00fchlen. Den Organgensaft, der w\u00e4hrend des Filetierens austritt, auffangen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2332\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat3-578x394.jpg\" alt=\"fenchelsalat3\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat5.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2334\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat5-578x394.jpg\" alt=\"fenchelsalat5\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 2<\/strong>: Die Fenchelknollen werden mit einem scharfen Messer oder \u2013 besser \u2013 mit einer Mandoline in feine Scheiben geschnitten.\u00a0Je d\u00fcnner sie sind, desto st\u00e4rker entfaltet sich der Anisgeschmack Ist das Fenchelgr\u00fcn nicht welk, wird es ebenfalls fein geschnitten und hinzugef\u00fcgt. Die Fenchelscheiben in einer Sch\u00fcssel mit dem Saft einer halben Zitrone, der gehackten Blattpetersilie und einer Prise Salz vermengen.<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat6.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2335\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat6-578x394.jpg\" alt=\"fenchelsalat6\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 3<\/strong>:\u00a0Mit dem aufgefangenen Blutorangensaft, einem \u00bc \u00a0TL Senf, gemahlenem wei\u00dfen Pfeffer, dem Aceto Balsamico und etwas Oliven\u00f6l eine Vinaigrette zubereiten. Diese \u00fcber die Fenchelscheiben gie\u00dfen, die H\u00e4lfte der Orangenfilets hinzugeben und alles gut miteinander vermischen.<\/p>\n<p><strong>Schritt 4: <\/strong>Die Pinienkerne in einer Pfanne leicht erhitzen und darauf achten, dass sie nicht br\u00e4unen.\u00a0Zum Anrichten den Fenchel auf vier\u00a0Tellern verteilen (mit Hilfe eines &#8222;Dressier- oder Edelstahlrings bringen sie das Gem\u00fcse kinderleicht perfekt in Form), mit den restlichen Orangenfilets\u00a0belegen und die Pinienkerne (oder die gehackten N\u00fcsse) dar\u00fcbergeben. Mit einem Zweig Blattpetersilie garnieren.<\/p>\n<p><strong>Gutes Gelingen und einen ebenso guten Appetit!<\/strong><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat8.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-medium wp-image-2337\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/03\/fenchelsalat8-578x394.jpg\" alt=\"fenchelsalat8\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1908\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2015\/04\/trenner-seitentrenner.jpg\" alt=\"trenner-seitentrenner\" width=\"578\" height=\"140\" \/><\/a><\/p>\n<p><strong>Welche Erfahrungen haben Sie mit Fenchelsalat oder Fenchel-Zitrus-Salat\u00a0gemacht? Kennen Sie eine Rezeptvariation? Ich freue mich auf Ihre Erg\u00e4nzungen in den Kommentaren.<\/strong><\/p>\n<p>Leser, die dieses Rezept heruntergeladen haben, interessierten sich auch f\u00fcr die folgenden Artikel:<\/p>\n<p>\u2192 <a href=\"https:\/\/culturefoodblog.de\/en\/orangen-und-zitronen-direkt-vom-erzeuger\/\" target=\"_blank\">\u00a0Orangen und Zitronen direkt vom Erzeuger<\/a><br \/>\n\u2192 \u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/perfekt-grillen\/\" target=\"_blank\">Steaks perfekt\u00a0grillen<\/a><br \/>\n\u2192 \u00a0<a href=\"https:\/\/culturefoodblog.de\/en\/category\/salate\/\" target=\"_blank\">Salate<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Dieser Salat ist ein echtes Multitalent: Er bringt ein wenig Sommerfeeling in unsere triste Winterk\u00fcche<\/p>","protected":false},"author":1,"featured_media":4160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75,84,95],"tags":[140,204,205,206,207,358,422],"class_list":["post-2304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gemuse","category-salate","category-vegetarisch","tag-blutorangen","tag-fenchel-und-orangen","tag-fenchel-zitrus-salat","tag-fenchelsalat","tag-fenchelsalat-mit-orangen","tag-orangen-und-fenchel","tag-salat-mit-blutorangen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Blutorangen-Fenchel-Salat - Culture Food Blog - Familie, Freunde &amp; 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