John Myers
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Fennel and Tomato Salad
The perfect fennel and tomato salad recipe with a picture and simple step-by-step instructions.
- 1 size Fennel bulbs with green
- 4 Tomatoes
- 0,5 Bowl Arugula
- 0,5 Can Corn grains
- Salt pepper
- Garlic
- White balsamic vinegar
- White wine dry
- Water
- Italian herbs
- 5 Mini mozzarella balls
- 100 g Chicken breast cold cuts
fennel
- Remove the fennel from the stalks, save the greens. Clean and remove brown spots …
- Quarter the tuber and then cut into bite-sized pieces.
- Melt butter in a pan and briefly fry the fennel in it, then deglaze with balsamic vinegar and white wine, stir briefly. Season with salt and pepper and add a little water. Let the liquid boil down. Let cool down well.
Tomatoes – …
- In the meantime, cut tomatoes into small wedges.
- Mix the corn with the washed, finely chopped rocket and tomatoes and season only with Italian dried herbs.
- Add the cooled fennel to the salad and mix well
- Cut the chicken breast into small pieces, as well as the mozzarella balls and fold in.
- Season with salt and garlic powder …
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