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Fennel salad with a twist

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Ingredients for 2 servings:

  • 2 large fennel bulbs
  • 1 large apple
  • 1 tbsp olives
  • 4 Pepper
  • 1 tbsp tomatoes, dried in oil
  • ½ small chili pepper(s)
  • 1 tbsp olive oil, maybe a little more
  • 1 tbsp vinegar, e.g. rice vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Remove the hard outer skin and finely dice the fennel bulbs. Also finely chop the fennel fronds. Peel the apple, and finely chop the olives, chili peppers, and tomatoes. Finely chop the chili pepper. Mix everything together. Season with salt (sparingly), pepper, a little sugar, 1-2 tablespoons of olive oil, and a dash of vinegar. Let it sit for about an hour. The salad tastes even better the next day. It’s easy to prepare, light, and suitable for working from home.

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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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