Summary

Ingredients

• 1 fennel bulb (large bulb or 2 small ones)
• 1 medium onion (s), mild
• 1 lemon (s) or lime
• 1 orange (s)
• 8 small apricot (s), ripe
• some olive oil or rapeseed oil, cold-pressed
• salt
• Salt and pepper, black from the mill
• some mint leaves, fresh or lemon balm, roughly chopped

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Instructions

1. Wash the fennel well, cut away the thin (woody) ends. Cut off the fennel greens and set aside. Remove the woody exterior of the tuber with a potato peeler. Cut the fennel into thin slices. Do not use the stalk entirely or cut it out completely.
2. Wash the apricots well, cut in half, core and cut into cubes. Squeeze the lemon or lime and the orange, emulsify with olive oil, salt and pepper.
3. Finely chop the onion and add it to the dressing. Add the fennel and apricots and mix well. Let it steep for at least 15 minutes. Chop the fennel greens and add with the chopped mint or lemon balm. Mix again briefly.
4. This recipe can also be modified, e.g., with a little fresh garlic and instead of the apricots, thin slices of orange can be added, then use fresh basil instead of the mint.