Monday 11 April 2016

Spring salad with fennel

Vegan, Gluten free

The gorgeous colours of green, white, and red make this delicious salad so enticing! The combination of the sweet apple taste with the juicy and tangy salad dressing is always a big hit with all of my guests.


2 small fennel
1 large cucumber
½ apple
2 tablespoon lemon juice
For dressing
1 teaspoon wasabi
2 tablespoons water
4 tablespoons olive oil
salt and pepper for taste

Cut the fennel bulb vertically, so that you’re cutting through the trimmed shoots.

Once halved, you can see the hard core at the base of the fennel. Scoop it out and discard. Next, place the halved fennel on a cutting board, flat surface down. Slice it diagonally starting from the base, making sure to keep them as thin as possible, a mandolin would be ideal if you have one. Halve and core the apple. Cut into thin slices. Transfer the fennel, apple, sliced cucumber to a bowl and pour on the lemon.

In small bowl mix together wasabi and water until the wasabi dissolves then finish by adding the olive oil, salt and pepper. Pour the dressing over the salad.

Recipe taken from
Marta Dymek
2014 by Dwie Siostry

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