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Add a photoThis recipe was created by me and my gay friend Guido a.k.a. Ivana. I'll save you the bench of innuendos included in ingredients and procedures, just know that “finocchio” (fennel) is the friendly way to say gay in Tuscany
Ingredients
- 500 gr of Corn salad (Valerianella locusta (Linnaeus) or Valerianella olitoria (Moench)
- 1 small fennel
- 1 big carrot
- 1 sweet onion
- 1 blood orange
- 1 pink grapefruit
- 4 king prawns
- evo oil
- salt
- pepper
- white mustard seeds
Directions
- With a mandolina chip the onion as thin as you can than set it into a boule and juice on top half of the blood orange, let it rest for about 20 minutes (you'll see it will change colour into a bright pink). Using a potato peeler cut the carrot in stripes as thin as possible. Using the mandolina cut the fennel in chips as thin as possible. Peel the grapefruit and using a sharp knife peel all the grapefruit segments. Peel the prawns, devein it and cube it into a boule than juice over the second half of the blood orange, than add oil, salt, pepper and tghe mustard seeds. Let it rest for about half an hour. Mix all the vegetables, including the drained onion, with the grapefruit into serving boules, on top of it set a layer of cubed prawns than whisk the residual marinate and pour it on top. You can decorate this with thin rounds of sweet red chillies.
- Can be served as side dish to grilled fish
- Wash it down, quoting my friend Ivana, with Prosecco for men and Kir for ladies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 79 | |
| Calories from Fat 50 | 63% |
| Total Fat 5.64g | 7% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 6mg | 2% |
| Sodium 38mg | 2% |
| Potassium 208mg | 6% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.97g | 2% |
| Protein 1.58g | 3% |
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