You have to like fennel. Therefore, it should not be missing in the galley, even if it is now and then. Stomach friendly. Remove the outer leaves from the fennel and cut into quarters. Then slice finely. I like to take the genius. Quarter and peel the pears. Get rid of the core. Also plane. Season the fennel pieces with a little salt and knead by hand. Let it steep for about 20 minutes. The structure changes over time; the fennel becomes softer. Drain the water. Add the pear slices. Cut the dates into small pieces. Mix everything together. Season with sugar, lemon and lots of fresh pepper. Fold in the dates. The good olive oil lifts the salad up. Who likes to season with coriander and / or parsley.

All recipes are published on Amazon as paperback and e-book under “Christian's Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.