marrojo19_fennelsaladThis salad is so simple that you won’t imagine how delicious it is until you’ve tried it. Also it’s very light and super refreshing.

I’m not very happy with today’s photos, especially the ones of the finished salad, but I was in a rush … and hungry!. Anyway, I’m starting a one month online photography course, let’s see if we can see some results.

DSC_0353The salad was a bit like a couple of salads in, of course, Jamie Oliver’s books, but with what I had at home, so some things change.












Raciones: 4
  • ¼ fennel bulb, medium if it is small.
  • 1 lemon
  • 1 lettuce heart.
  • 1 bunch of fresh mint. Rinse, separate the leaves and cut into strips.
  • 1 can black olives, rinsed and drained (if you find good fresh olives from the pickles section, much better! For this salad I love the brown greek ones.
  • 1 piece of good quality Parmesan cheese.
  • Sea salt
  • Extra virgin olive oil
  1. It's faster to use a mandoline or a food processor to cut the vegetables for this salad, but we can also cut them by hand with a sharp knife, very carefully. Cut the fennel and ¼ lemon with the skin, into very thin slices, really thin ones, so you can see trough.
  2. We cut the lettuce heart in thin slices too.
  3. In the serving bowl, we put the fenne, lemon, lettuce and olives.
  4. With mandolin, or the potato peeler, we cut the parmesan and place the shavings over the salad.
  5. In a mixing bowl, use the whisk to make a vinaigrette with 6 tablespoons olive oil, 3 tablespoons of lemon juice and a pinch of salt. Mix well and pour over salad just before serving, adding mint leaves at the end.
79% fat, 16% proteins and 5% fat
Información nutricional
Calorias: 182 Grasas: 16g saturadas: 2g trans: 0 Carbohidratos: 2g Azucar: 1g Sodio: 2mg Fibra: 1g Proteinas: 7g Colesterol: 0

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