Fennel is an excellent dietary and delicacy product with a delicate aniseed smell and sweetish taste. It goes well with lemon juice, olive oil, black pepper, fish and other foods.
It is necessary
-
- Salad with fennel and salmon:
- large fennel root - 1 pc.;
- cucumber - 1 pc.;
- salmon fillet - 60 g;
- lemon juice - 1 tablespoon;
- olive oil - 2 tablespoons;
- capers - 1 tablespoon;
- garlic - 2 cloves;
- parsley;
- dill;
- ground black pepper;
- salt.
- Fennel and Orange Salad:
- red onion - 1 pc.;
- Sicilian oranges - 6 pcs.;
- fennel - 2 tubers;
- lemon - 1 pc.;
- olives;
- grated peel of one orange;
- olive oil - 6 tablespoons;
- black pepper;
- salt.
- Warm salad with fennel and chickpeas:
- fennel - 1 pc.;
- canned chickpeas - 300 g;
- bacon - 100 g;
- onions - ½ pcs.;
- chicken broth - ½ tbsp.;
- garlic - 2 cloves;
- parsley - 20 g;
- chili pepper - 10 g;
- olive oil - 1 tablespoon;
- salt
- pepper.
- Fennel and Apple Salad:
- apple - 1 pc.;
- arugula salad - 1 bunch;
- fresh fennel - 1 bunch;
- lemon juice - 2 tablespoons;
- olive oil - 1 tablespoon;
- pepper.
Instructions
Step 1
Salad with fennel and salmon
Combine olive oil, lemon juice, chopped parsley, garlic and ½ tbsp. capers. Then rinse the fennel thoroughly with cold water, cut off the root, remove the outer layer of leaves, cut lengthwise into 2 pieces and cut into thin slices. Place the fennel in a bowl, pour over the sauce and stir. Rinse the cucumber with water, cut off the skin and cut into thin strips. Also cut the salmon into thin strips. Place the cucumber, salmon and the second part of the capers in a bowl of fennel. Mix everything. Put the dish in the refrigerator for half an hour. Before serving, salt and pepper the salad and sprinkle with finely chopped dill.
Step 2
Fennel and orange salad
Peel the onion, cut thinly across, fill with cold water for 5-7 minutes, discard in a colander. Peel the oranges and cut into segments. Cut the fennel into thin slices across. Mix everything, salt, pepper, pour in the dressing of oil, lemon juice and zest. Sprinkle with chopped fennel herbs and serve.
Step 3
Warm salad with fennel and chickpeas
Drain the liquid from the peas. Chop the garlic finely. Cut the fennel into quarters. Small cubes of bacon and pepper. Chop the onion. In a large skillet over medium heat, add the olive oil, garlic, and chili. Cook for 1-2 minutes, then add bacon and sauté for another 3 minutes. Add onion and fennel, continue cooking for 5-7 minutes. Mix with ½ part broth and simmer for about 5 minutes. Gradually pour in the second part of the liquid, add the peas and simmer for 2 minutes. Serve with fresh herbs.
Step 4
Fennel and apple salad
Combine lemon juice, olive oil, hot pepper and set aside for a few minutes. Place finely chopped fennel, arugula and apple on a plate. Pour the sauce over and serve.
