number of people
- 4 shallots
- 1 fennel bulb
- 1 orange
- 1 tsp ground cardamom
- 3 Tbsp extra virgin olive oil
- 1 bag of lamb’s lettuce
- 1 tub of Bettine Pearls
- 50 g pistachios
- Salt, pepper and olive oil
- Drizzle with the dressing just before serving.
1 fennel bulb
1 tsp ground cardamom
3 Tbsp extra virgin olive oil
1 bag of lamb’s lettuce
1 tub of Bettine Pearls
50 g pistachios
Salt, pepper and olive oil
Drizzle with the dressing just before serving.
based on 10 customer reviews
Imagine how great this Christmas wreath salad of orange and goat's cheese will look on your Christmas dinner table. The salad consists of fennel, shallots, Bettine pearls, pistachios, orange and a cardamom dressing. It’s super simple to make and tastes absolutely delicious! Tip: Use large plates to give the Christmas wreath plenty of room to shine!
Peel the shallots and cut into wedges.
Cut the tops off the fennel bulbs and also cut the fennel into wedges. Leave the heart of the fennel in place so the fennel stays together. Keep the fennel greens.
Heat a grill pan and brush the shallot and fennel with oil. Grill them until they have nice grill marks and are soft. Sprinkle with salt and pepper.
Slice the top and bottom of the orange and cut away the peel all around. Cut the segments from between the membranes. Squeeze the juice from the peel and membrane into a small bowl.
Mix the juice with the cardamom, olive oil and salt and pepper.
Place the lamb’s lettuce in a wreath on a large plate. Divide the roasted shallots and fennel, fennel green, the orange segments, the Bettine Pearls and pistachios.