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Kaʻaila Fennel a me kaʻuala

Kaʻaila Fennel a me kaʻuala

Name: Fennel and Orange Salad
Yield: 2
Cuisine: Italian
Ingredients: Fennel: 2; Orange: 2; Nuts: 15; Mint: 4 leaves; Extra Virgin Olive Oil: 3 tablespoon; Apple Cider Vinegar: 1 teaspoon; Salt: to taste; Black Pepper: to taste

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nā mea hoʻohui

hoʻomaʻa hookauwa ole ai lakou:

	2 fennel
	2 Alani
	15 Nati
	4 lau ka mineta
	3 tablespoon Keu Virgin Olive Oil
	1 teaspoon ʻAla Cider Vinegar
	i ka ono Salt
	i ka ono Black kekahi pahūpahū

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hiʻona:

meaʻai:

Ikalia

15
lawelawe 2
Easy

nā mea hoʻohui

2 fennel
2 Alani
15 Nati
4 lau ka mineta
3 tablespoon Keu Virgin Olive Oil
1 teaspoon ʻAla Cider Vinegar
i ka ono Salt
i ka ono Black kekahi pahūpahū

kuhikuhi

E hoʻokuʻu i nā ʻāpana paʻakikī i ka manawa ʻuʻuku āu e loaʻa ai, akā, mai hāʻawi ʻole i nā mākaukau maʻalahi! No nā poʻe aloha salad hiki i ka hoʻoilo ke hiki iā ʻoe ke loaʻa i ka hui pū ʻana o nā mea momona like e like me nā mea e pili ana i ka tī a a me ka pakanu, no ka laʻana, ka hoʻohui ʻana i ka wai me ka fennel. Nui nā manaʻo o ka salad i kēia mau mea ʻelua. Hāʻawi mākou i kēia lā iā ʻoe i kahi i lanakila iā mākou me kāna mau kukui a me nā māmā: fennel a me ka ʻala momona.

me ke kapuai hookahi

1 hana aku ai	Clean the fennel, removing the part of the stem and the outermost leaf, slice them thinly and put them in a large bowl.
2 hana aku ai	Squeeze one of the two oranges and set aside the juice. Cut the other orange into small pieces.
3 hana aku ai	Chop the walnuts and cut the black olives.
4 hana aku ai	Finely chop the mint.
5 hana aku ai	Mix everything together.
6 hana aku ai	Season with a little salt, oil, apple or balsamic vinegar, pepper and a little orange juice that you initially kept aside (drink the rest!).
7 hana aku ai	Your fennel and orange salad is ready. E hauʻoli i kāu ʻai!