Fennel Salami Plate

Name: Fennel Salami Plate
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium-sized fennel bulb; 2-3 TABLESPOONS lemon juice, salt; 1-2 TABLESPOONS Pine nuts; 100 g small tomatoes; 1 Garlic clove; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Oil (e.g. olive oil); 50 g Salami in wafer-thin slices; 50 g blue cheese (e.g. Gorgonzola)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 medium-sized fennel bulb
2-3 TABLESPOONS lemon juice, salt
1-2 TABLESPOONS Pine nuts
100 g small tomatoes
1 Garlic clove
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp white pepper
1-2 TABLESPOONS Oil (e.g. olive oil)
50 g Salami in wafer-thin slices
50 g blue cheese (e.g. Gorgonzola)

Directions

1
Clean the fennel and put some tender green aside. Wash the fennel and slice finely. Sprinkle with lemon. If necessary, stew in salted water with little boiling water for 1-2 minutes. Drain and let cool down
2
Roast the pine nuts without fat and let them cool down. Wash, quarter or slice the tomatoes. Peel garlic and dice finely. Whip vinegar, salt, pepper, garlic and oil
3
Arrange fennel, salami and tomatoes. Drizzle the marinade over it. Leave to stand for about 10 minutes. Dice cheese and sprinkle with seeds. Garnish with fennel greens