Shaved fennel & rocket salad
Discover the delightful combination of fresh shaved fennel and peppery rocket in this vibrant salad. Perfectly balanced flavors for a culinary delight.
Ingredients:
- 1 fennel bulb
- 1⁄2 tsp fennel seeds (optional)
- 1⁄2 lemon, juiced
- 2 tbsp olive oil
- 50g rocket
Instructions:
- Separate the leaves from the fennel bulb and keep them aside. Remove any hard stems, then thinly cut the bulb with a sharp knife or a mandoline slicer preferably. Place the fennel slices in a bowl and, using your fingers, mix in a generous pinch of salt, the fennel seeds (if you have them), and the lemon juice. Cover the bowl and let it sit at room temperature for at least 10 minutes, or refrigerate for a few hours.
- When ready to eat, pour the olive oil over the marinated fennel, then mix in the arugula and set aside the saved fennel leaves. Serve directly from the bowl or spoon onto individual plates.
Summary:
- Calories: 339 kcal
- Fat: 28 g
- Protein: 5 g
- Carbs: 23 g
- Potassium: 1228 mg
- Magnesium: 70 mg