Fennel is an excellent dietary and gourmet product with a delicate aniseed smell and a sweet taste. It goes well with lemon juice, olive oil, black pepper, fish and other products.
Pick your recipe
You will need
-
- Salad with fennel and salmon:
- large fennel root - 1 pc.;
- cucumber - 1 pc.;
- salmon fillet - 60 g;
- lemon juice - 1 tbsp;
- olive oil - 2 tbsp;
- capers - 1 tbsp;
- garlic - 2 cloves;
- parsley;
- dill;
- ground black pepper;
- salt.
- Salad with fennel and oranges:
- red onion - 1 pc.;
- Sicilian oranges - 6 pcs.;
- fennel - 2 tubers;
- lemon - 1 pc.;
- olives;
- grated peel of one orange;
- olive oil - 6 tbsp.;
- 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 tbsp;
- salt
- pepper.
- Salad with fennel and apples:
- apple - 1 pc.;
- arugula salad - 1 bunch;
- fresh fennel - 1 bunch;
- lemon juice - 2 tbsp.;
- olive oil - 1 tbsp;
- pepper.
Instruction manual
1
Salad with fennel and salmon
Combine olive oil, lemon juice, chopped parsley, garlic and ½ tbsp. capers. Then thoroughly rinse the fennel with cold water, cut the root, remove the outer layer of leaves, cut lengthwise into 2 parts and cut into thin plates. Put fennel in a bowl, pour sauce and mix. Rinse the cucumber with water, cut the peel and cut into thin strips. Cut salmon into thin strips. Put cucumber, salmon and the second part of capers in a bowl with fennel. Mix everything. Place the dish in the refrigerator for half an hour. Before serving, salt and pepper the salad and sprinkle with finely chopped dill.
2
Salad with Fennel and Oranges
Peel the onion, thinly cut across, cover with cold water for 5-7 minutes, fold in a colander. Peel the oranges and cut into segments. Cut fennel thinly across. Mix everything, salt, pepper, pour dressing with oil, lemon juice and zest. Sprinkle with chopped green fennel and serve.
3
Warm salad with fennel and chickpeas
Drain the liquid from the peas. Chop the garlic finely. Fennel cut into four parts. Bacon and pepper - in small cubes. Chop the onion. In a large skillet over medium heat, add olive oil, garlic and chili. Cook for 1-2 minutes, then pour in the bacon and sauté for another 3 minutes. Add onion and fennel, continue cooking for 5-7 minutes. Mix with ½ part of the broth and simmer for about 5 minutes. Gradually pour the second part of the liquid, lay the peas and simmer for 2 minutes. Serve to the table, decorated with fresh herbs.
4
Salad with fennel and apples
Combine lemon juice, olive oil, hot pepper and set aside for a few minutes. Put finely chopped fennel, arugula and an apple on a plate. Pour the sauce and serve.