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Fennel salad with peppers and tomatoes

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Ingredients for 4 servings:

  • 4 bulbs of fennel (approx. 1 kg)
  • 2 bell peppers
  • 250 g tomatoes
  • salt and pepper
  • Mustard
  • Sugar
  • basil
  • Food seasoning
  • Vinegar
  • 3 tbsp oil
  • ½ cup meat broth
  • 1 bunch of parsley

Instructions

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

Trim and wash the fennel bulbs and cut them into thin strips. Stir in the trimmed, diced bell peppers and sliced ​​tomatoes. Mix together a salad dressing with salt, pepper, mustard, sugar, basil, seasoning, vinegar, oil, and cold meat broth. Pour over the salad and let stand, covered, for at least 10 minutes to marinate. Sprinkle with chopped parsley before serving.

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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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