Fennel Carpaccio

Name: Fennel Carpaccio
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Fennel tubers (approx. 250 g each); 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 150 g wafer-thin slices of salami (e.g. Chambelle Gourmet Salami); 200 g cherry tomatoes; 30 g Pine nuts; 1 Garlic clove; 4-5 Tbsp White wine vinegar; 7-10 Tbsp Pepper; 5-6 Tbsp Olive oil; 100 g Blue cheese; 7-10 Tbsp Fennel slices and fennel green; 7-10 Tbsp Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Fennel tubers (approx. 250 g each)
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
150 g wafer-thin slices of salami (e.g. Chambelle Gourmet Salami)
200 g cherry tomatoes
30 g Pine nuts
1 Garlic clove
4-5 Tbsp White wine vinegar
7-10 Tbsp Pepper
5-6 Tbsp Olive oil
100 g Blue cheese
7-10 Tbsp Fennel slices and fennel green
7-10 Tbsp Oil

Directions

1
Clean and wash the fennel and cut it into very fine slices on a cucumber slicer. Sprinkle with lemon juice. Blanch the fennel slices briefly in a little boiling salted water. Remove, drain well and let cool.
2
Serve with the salami on portion plates. Clean, wash and quarter the tomatoes. Roast the pine nuts in a pan with a little oil until golden brown. Leave to cool. Peel garlic and dice finely.
3
Mix vinegar, salt, pepper and garlic. Whip the oil into the mixture. Add tomatoes and pine nuts and mix. Spread on the carpaccio and let it marinate for about 10 minutes. Dice the cheese and sprinkle over the carpaccio.
4
Serve with a slice of fennel and garnished with fennel greens.