Fennel salad

Name: Fennel salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Fennel tubers (400-500 g); 2 small red onions; 1 collar flat leaf parsley; 1 package (150 g) Mini-Mozzarella balls; 60 g Salami in wafer-thin slices; 6 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 8 TABLESPOONS Olive oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Fennel tubers (400-500 g)
2 small red onions
1 collar flat leaf parsley
1 package (150 g) Mini-Mozzarella balls
60 g Salami in wafer-thin slices
6 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
8 TABLESPOONS Olive oil

Directions

1
Clean, wash and drain the fennel. Halve the fennel lengthwise and cut into thin slices with a slicer or slicing machine. Peel the onions and also slice them into thin slices. Wash parsley, shake dry and cut the leaves into rough strips.
2
Drain the mini mozzarella balls. Tear salami into large pieces. Mix lemon juice, salt, pepper and sugar, and finally fold in the oil. Mix vinaigrette, fennel, onions, parsley, mozzarella balls and salami. Season to taste with salt and pepper. Arrange in deep bowls