John Myers
Ingredients for 2 servings:
- 20 plums
- 1 tbsp vinegar (fruit vinegar, e.g. apple cider vinegar)
- 3 tbsp rapeseed oil or extra virgin olive oil
- 1 pinch of salt
- 1 pinch(s) of pepper
- 1 tsp rosemary, fresh
- 1 fennel bulb(s)
- 1 small onion(s)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Vegan salad
Wash, pit, and halve the plums. Trim the rounded ends to create fairly wide fillets. Reserve the trimmings. Arrange the fillets on a large platter or on plates. Mash the plum segments in a bowl to release some of the juice. Then add the apple cider vinegar and oil. Season with salt and pepper. Chop the rosemary and fold in. Mix everything together to make a vinaigrette. Remove the outer leaves of the fennel. Reserve the fennel greens. Halve the fennel heart and cut into small cubes. Stir the sliced fennel into the vinaigrette. Peel the onion, slice it into fine strips using a mandolin, and arrange it over the prepared plum fillets. Now drizzle with the fennel vinaigrette and garnish with some fennel greens.
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