Fennel and mushroom salad with hazelnut dressing

Name: Fennel and mushroom salad with hazelnut dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS ground hazelnuts; 400 g Mushrooms; 1 Garlic clove; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 250 g) Fennel Tuber; 2 red peppers; 1 Head oak leaf salad; 100 g Arugula; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 25 g Mix of sprouts; 8 discs Baguette

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS ground hazelnuts
400 g Mushrooms
1 Garlic clove
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 250 g) Fennel Tuber
2 red peppers
1 Head oak leaf salad
100 g Arugula
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
25 g Mix of sprouts
8 discs Baguette

Directions

1
Roast the hazelnuts in a pan without fat for 1-2 minutes. Leave to cool. Clean and halve the mushrooms. Peel garlic and chop finely. Heat 1 tbsp. oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them over.
2
After 1-2 minutes add garlic and fry. Season with salt and pepper and remove from the pan.
3
Clean, wash and slice the fennel finely. Clean, wash and chop the peppers. Clean and wash the oak leaf salad and let it drain in a sieve. Pluck leaves into bite-sized pieces. Clean the rocket, wash thoroughly and drain well.
4
Mix the roasted hazelnuts with vinegar, salt, pepper, 1 pinch of sugar and 3 tablespoons of oil. Put the sprouts in a sieve, rinse with cold water and drain. Arrange salad, paprika, mushrooms, fennel and dressing.
5
Sprinkle with sprouts and serve with baguette.