I have been familiar with fennel seeds as a spice for a long time, but I met the plant itself relatively recently. All parts of fennel are edible. I especially like the white lower part – the bulb. It is very juicy and has a pleasant, very light anise flavor. It can be grilled or added to salads. Which I do with pleasure. I love the freshness and interesting notes that fennel brings to a salad. This fennel salad is no exception. It is very fresh, juicy and interesting. And best of all, this salad is prepared in just a few minutes.
Ingredients ((per 2 portions):
- Arugula – 100 gr.
- Iceberg lettuce (or lettuce) – 100 gr.
- Fennel – half an bulb
- Pear – 1 pc. small size
- Parmesan cheese
- Olive oil
- Lemon juice
- Ground black pepper – to taste
- Salt
Cooking process
Wash and dry the arugula.
Iceberg lettuce and (or lettuce) cut or tear with your hands.
Wash the pear and peel it off. Cut into thin slices.
Cut the fennel into thin half rings.
Parmesan cheese is cut into slices with a special cheese knife with a hole. You can also cut into thin slices with a vegetable peeler.
Put everything on a plate.
Mix all ingredients carefully. Salt.
Dress the salad with a mixture of olive oil and lemon juice.
Top the fennel salad with freshly ground black pepper.
Other delicious fresh salad recipes:
Strawberries basil salad https://takajaeda.com/en/recipes-en/salad-with-strawberries-and-basil/
Grilled halloumi salad https://takajaeda.com/en/recipes-en/grilled-halloumi-salad/