Filter
Reset
Sort ByRelevance
Kristingaddis
Fennel salad with blackberries and pecorino
Salad with fennel, lamb's lettuce, pecorino and blackberries.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat a frying pan without oil or butter and grill the pine nuts. Remove from the pan and allow to cool on a plate.
-
Meanwhile, put the basil, oil, yogurt and blackberries in a tall cup and puree into a dressing. Season with salt and pepper.
-
Cut the stems and a piece of the bottom of the fennel tubers, halve in length, remove the hard core and cut into strips that are as thin as possible.
-
Divide the lamb's lettuce and fennel on a nice dish. Scrape the cheese and carefully mix everything.
-
Divide the blackberries and sprinkle with the dressing. Sprinkle with the pine nuts.
Blogs that might be interesting
-
25 minSide dishmedium sized egg, vine tomato, wok oil, Bumbu spice sajur vegetable, sambal oelek, tap water, coconut milk,sambal goreng telor
-
25 minSide dishRed onion, green pepper, vine tomatoes, parsley, Red pepper, white cheese cubes, garlic, olive oil (extra virgin), paprika powder mild, salt, (freshly ground) pepper,gypsy salad
-
20 minAppetizerzucchini, salmon fillet, sunflower oil, sage, basil, tomato sauce, olive oil,courgette rolls with salmon and sage in tomato sauce
-
55 minLunchegg, peanut oil, sunflower oil, Brown sugar, orange grater, orange juice, cinnamon powder, butter, brown bread mix, walnuts, dried apricots, egg yolk, milk,walnut apricot bread
Nutrition
205Calories
Sodium15% DV360mg
Fat25% DV16g
Protein14% DV7g
Carbs2% DV6g
Fiber20% DV5g
Loved it