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Fennel salad

updated

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Ingredients for 2 servings:

  • 500 g fennel
  • 1 onion(s)
  • 1 tsp olive oil
  • 2 tsp honey
  • Vinegar or lemon juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

as a light dinner or as a side dish

Peel and dice the onion. Trim and finely chop the fennel bulbs, including the tender green parts. Heat the olive oil in a pan, first add the onions and sauté briefly, then add the fennel and sauté for another 5 minutes. Now pour in the stock and simmer over low heat until the fennel is soft but still has a bit of a bite. Season to taste with honey, vinegar/lemon juice, salt, and pepper. Let it stand briefly and serve the salad lukewarm with baguette as a light dinner. The fennel salad is also delicious cold, but then more as a side dish.

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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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