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Fennel salad with dates

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Ingredients for 4 servings:

  • 6 dates, fresh or dried
  • 1 lemon(s), juice
  • 3 tbsp oil
  • 4 tbsp water
  • 2 fennel bulbs
  • 2 apples
  • e.g. walnuts
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pit and finely dice the dates. Squeeze the lemon. For the dressing, combine 1/3 of the dates with 3 tablespoons of lemon juice, oil, and 4 tablespoons of water. Purée everything to taste and season with salt and pepper. Wash and trim the fennel, removing the stalks. Chop the fennel greens. Halve the bulbs and cut into very thin slices. Mix everything with the dressing. Chop walnuts, if desired. Wash and halve the apples. Remove the cores and cut the apple halves into thin slices. Immediately mix the apples into the salad and season everything with salt and lemon juice. Serve the fennel salad with the remaining dates, chopped walnuts, and fennel greens. For 4 servings, one serving has 225 kcal.

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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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