Filter
Reset
Sort ByRelevance
HERCATE
Fennel salad with carpaccio
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the stems and the green of the fennel bulb.
-
Sauté the fennel bulb on a mandolin or in the food processor in wafer-thin slices over a bowl.
-
Season the fennel slices with lemon juice, olive oil and some salt and freshly ground pepper. Let the salad stand for 10 minutes.
-
In the meantime, also scrape the stalks into thin slices and finely chop the fennel green.
-
Roast the pine nuts in a dry frying pan until golden brown. Put them on a plate.
-
Fold the slices of carpaccio loosely and roll them into florets.
-
Mix the arugula through the fennel salad and spread the salad over small plates.
-
Divide the pine nuts, slices of fennel stalk, cheese flinters and fennel green over them and put the carpaccio boxes in between.
Blogs that might be interesting
-
40 minAppetizeronion, garlic, fresh ginger, sunflower oil, sambal manis, tap water, chicken broth tablet, fresh soup vegetable, chilled lemongrass lemongrass, chicken breast, peanut butter, ketjapmarinademanis, Ketoembar ground coriander, lemon,Indonesian peanut-soup
-
10 minAppetizerMozzarella, beef tomatoes, extra virgin olive oil with basil, fresh basil, ciabatta,fresh tomato salad with basil oil
-
30 minAppetizerparsley, olive oil, egg, carrots, onion, mild curry powder, oatmeal, vegetable stock, whipped cream,creamy carrot soup with parsley oil
-
25 minAppetizermeat tomato, zucchini, garlic, spring / forest onion, Mozzarella, tagliatelle, olive oil, Red Pesto, green pesto,tagliatelle with zucchini, tomato and mozzarella
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it