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Fennel salad with persimmon and feta

updated

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Ingredients for 2 servings:

  • 1 bulb(s) of fennel
  • 1 small snack cucumber(s)
  • 1 persimmon
  • 100 g feta cheese, approx.
  • 1 shallot(s), possibly 2
  • 1 handful of lettuce, e.g. lamb’s lettuce or leaf lettuce
  • 3 tbsp walnut oil
  • 6 tbsp white seasoning
  • 1 tsp sugar, possibly brown, approx.
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

Mix all the dressing ingredients well and season to taste. Wash, trim, and quarter the fennel. Remove the tough stalk and thinly slice the quarters. Peel the shallot and slice into thin rings. Mix both ingredients with the dressing in a bowl and let stand for 20 minutes. Meanwhile, thinly slice the cucumber. Peel and dice the persimmon. Dice the feta cheese. Add everything to the fennel and mix. Wash and dry the lettuce, tearing any leaf lettuce into pieces. Fold in at the end.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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