Saturday, 31 December 2011

Fennel & cucumber salad


Peashoots, Spinach leaves, salad leaves, cucumber, fennel, pumpkin seeds, basil oil, mint 

Serves: 1 Preparation: 5 minutes

This salad is so fresh and simple, perfect on the side of something rich, or between courses to cleanse the palate. The fennel has a gorgeous licorice taste but is subtle enough not to overpower the other flavours.

1) Remove the first layer of the fennel and slice off the stalks, then cut the bulb into slivers.

2) Toss the salad leaves in basil oil and finely sliced mint

3) Slice the cucumber julienne and add to the salad leaves, along with the fennel and pumpkin seeds.

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