John Myers
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Fennel – Fig Salad
The perfect fennel – fig salad recipe with a picture and simple step-by-step instructions.
For the dressing:
- 500 g Yogurt skimmed 1.7% fat
- 1 Pc. Lemon zest and juice
- 3 cm Grated ginger fresh
- 2 Pc. Garlic clove chopped
- Salt – pepper – pimento d’Espelette
- 4 Pc. Chopped stalks of parsley
For the salad:
- 3 Pc. Fennel bulbs
- 8 Pc. Figs dried
For the set:
- 6 Pc. Cherry tomatoes cut in half
- 3 Pc. Freshly planed radishes
- 50 g Roughly chopped walnuts
- 1 Handful Rocket leaves
The dressing:
- Put the yogurt in a bowl. Grate the lemon and ginger in it, put the lemon juice aside. Add the garlic, salt, pepper and allspice d ‘Espelette, stir. Fold in the parsley.
The salad
- Halve the fennel, wash and prepare, put the cabbage aside and chop and add to the dressing. Slice the fennel and drizzle with lemon juice. Cut the figs into strips, add to the fennel, also the dressing and mix everything together. Let it steep for about 30 minutes at room temperature.
Serving:
- Sprinkle rocket leaves on a cold plate, place fennel salad on top, garnish with cherry tomatoes and radish slices. Sprinkle with walnuts on top.
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