Fresh and Vibrant Endive Salad with Fennel and Cumin
Buckwheat Stuffed Crepes: Nutty buckwheat crepes embracing a savory ratatouille filling, topped with a tomato coulis for a delightful and wholesome flavor experience.
- 4 endives
- 1 celery stalk
- 1 teaspoon fennel bulb
- 1 teaspoon celery stalk
- Pepper
- 2 tablespoons of white cheese, yogurt, or tofu sauce
Wash all the vegetables.
Slice the endives into one-centimeter-thick rounds, the celery into one-centimeter pieces, and the fennel in half lengthwise, then into rounds like an onion, ensuring there is no remaining soil between the leaves.
If the stems with the thin leaves are still attached to the fennel, add these small leaves to the salad.
Add a teaspoon of fennel seeds and another teaspoon of cumin seeds.
Mix with seasoning.
Present it as a side to main courses for a light and nutritious addition.
Pair it with toasted bread slices for a complete light meal.
Include it as part of a salad buffet for special occasions.
- Fat 28%
- Carbohydrates 16%
- Calories 56per person
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.