Vegetarian salad with fennel
2 servings
15 minutes
Vegetarian salad with fennel is a light and sophisticated dish of European cuisine that combines the freshness and crunchiness of vegetables with soft spicy notes. Fennel, known for its anise aroma, gives the salad a refined charm, while crunchy carrots and juicy apples add a sweet touch. Corn and frisée lettuce leaves add softness and tenderness, while toasted pumpkin seeds provide a light nutty flavor. The dressing made from olive oil, lemon juice, and Himalayan salt highlights the freshness of the ingredients, creating a harmonious balance of flavors. This salad is perfect for a light snack or festive dinner, refreshing and nourishing the body with beneficial nutrients.
1
Wash the fennel, remove the top 1-2 layers (do not use them in the salad as they are too fibrous). It is better to use the inner layers of fennel for the salad.
- Fennel bulb: 800 g
2
Peel the carrot and chop it into small sticks. Peel the apple and cut it into cubes.
- Carrot: 40 g
- Green apples: 1 piece
3
Add corn and frisée lettuce leaves.
- Mixed salad leaves: 60 g
4
Lightly roast pumpkin seeds in a dry pan. Then add them to the salad.
- Pumpkin seeds (pepitas): 12 g
5
As a dressing - olive oil, lemon juice, and a pinch of salt.
- Olive oil: 20 ml
- Lemon juice: 5 ml
- Pink Himalayan salt: pinch
