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
-
45 minAppetizerceleriac, garlic, onion, unsalted butter, ground nutmeg, chicken broth tablet, tap water, Conference pear, fresh cream, parsley, traditional olive oil, apple cider vinegar,celeriac soup with parsley oil
-
40 minAppetizeroil, onion, lemon zest, risotto rice, vegetable stock of tablet, herbal broth from tablet, Parmesan cheese, butter, Mozzarella, frying oil, egg, bread-crumbs, arugula,rice-mozzarella balls with arugula
-
30 minAppetizerchicory, peanut oil, shallot, Meat bouillon, orange, creme fraiche, fresh thyme, fresh tarragon, Dutch shrimp,chicory soup with Dutch shrimps
-
15 minAppetizerfennel bulb, arugula, red pointed pepper, black agnus carpaccio (a 100 grams), capers,black angus carpaccio with fennel
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it