Vegetable Salad
This is a refreshing vegetable salad featuring gently cooked fennel hearts, combined with a mix of fresh veggies like radishes, celery, and fennel. The mild cooking of fennel hearts adds a unique flavor experience, complemented by a blue cheese sauce. A light and delicious meal perfect for refreshing moments or as a healthy snack.
- 2 fennel bulbs
- 4 celery stalks
- 2 artichoke hearts
- 10 radishes
- 2 tablespoons of blue cheese sauce
Peel the artichokes by cutting the leaves with a knife.
Rub them with lemon juice and cook them in boiling water for 25 minutes.
Rinse them under cold water to cool them down.
Remove the hay and keep the hearts.
Cut them into one centimeter thick slices.
Wash the fennels.
Cut them in half lengthwise then into thin slices.
Wash the celery stalks and cut them into 1 cm thick pieces.
Wash and brush the radishes, then slice them.
Mix everything in a salad bowl and season with blue cheese sauce.
Serve the salad for an outdoor lunch or picnics as a light and refreshing meal.
Use the salad as appetizers to delight your guests on special occasions.
Garnish the salad with extra blue cheese cubes for an additional burst of flavor.
Pair it alongside a barbecue dish to complement the outdoor dining experience.
Decorate the dish with a sprinkle of freshly ground black pepper for an added touch.
- Fat 22%
- Carbohydrates 8%
- Calories 70per 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.