Black rice, fennel and citrus salad
A colourful and sustainable winter salad.
Black rice pairs perfectly with fennel and fresh citrus aromas.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Black rice 240 g
- 1 fennel
- 1 orange
- 1 grapefruit
- Black olives 80 g
- 2 tbsp extra virgin olive oil (20 g)
- Salt and pepper to taste
Nutritional information
Per serving: 336 Kcal
Environmental Impact
Per serving:
193 grams CO2 equivalence - carbon footprint
282 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Wash and clean the fennel, slice finely and dip it into cold water to ensure it does not turn black.
Peel the orange and grapefruit, removing both the peel and the white skin inside.
Remove the orange and grapefruit segments to put whole into the salad.
Squeeze the juice out of what remains of the citrus fruit into a bowl.
Season with salt and pepper, add oil and juice and mix with a whisk until it has formed a sauce to dress the salad.
Make the salad by arranging the drained and dried fennel onto a plate together with the orange and grapefruit segments and the pitted black olives.
In the meantime, boil the rice in lightly salted boiling water.
Drain, cool and mix together all the ingredients with a little ground black pepper.
Dress with a drizzle of extra virgin olive oil and serve.
The Chef’s Advice
Option to add a little wild fennel. This dish is even tastier if prepared in advance and left to rest.
Nutritional Advice
Whole grains are preferred to refined grains. Black rice for example, is packed with fibre and antioxidants.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Like vegetables and grains, fruit has a much lower environmental impact than animal-sourced ingredients. You can use fruit to add extra flavour to your dishes instead of butter, cheese or bacon.
