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Strawberry-ginger foam on fennel-cucumber salad

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Ingredients for 2 servings:

  • ½ bowl of strawberries
  • 1 fennel
  • ½ cucumber(s)
  • 50 g ginger
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp honey

Instructions

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

easy & fast

To make the strawberry ginger foam, grate the peel from the ginger with the side of a spoon. Wash the strawberries, remove the stems, and puree them with the ginger in a measuring jug. Season with olive oil, balsamic vinegar, and honey. Wash and finely chop the fennel and cucumber, and garnish with the foam to serve.

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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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