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Fennel – Egg – Salad

updated

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Ingredients for 2 servings:

  • 2 eggs
  • 800 g fennel
  • 200 ml vegetable stock
  • 2 oranges
  • 80 g rocket
  • 1 bunch of basil
  • 100 g yogurt
  • 2 tbsp honey
  • 2 tsp berries (red peppercorns)
  • Spice(s) of your choice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hard-boil the eggs, then cook the fennel in the vegetable broth for about 5 minutes. Peel the orange, chop 3/4 of it, and juice the rest. Wash the rocket and pick the basil. Drain the fennel, reserving the cooking water. For the dressing, combine 5 tablespoons of fennel liquid, orange juice, yogurt, and honey. Season to taste. Combine the eggs, fennel, rocket, orange, basil, and red berries. Stir in the dressing.

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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.

Fennel – Egg – Salad

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