Fennel Salad with Chicken Breast Fillet and Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet
- salt
- Pepper from the grinder
- 6 tablespoon olive oil
- 2 tuber / s fennel, small, cleaned, each quartered lengthways, cut into thin slices crosswise
- 1 Lollo Rosso, cleaned, washed, spun dry, torn apart
- 1 shallot (s), finely diced
- 2 tablespoon vinegar, (white wine vinegar)
- 50 g Goronzola, debarked, passed throuh a sieve
- 100 ml cream
- 50 g rapes, reen, halved, pitted
- 50 g rapes, blue, halved, pitted
Print Recipe
Pin Recipe Instructions
- Fry the salted and peppered fillets in 2 tablespoons of oil per side for 4-5 minutes over medium heat until golden brown; Let cool and cut diagonally into slices.
- Mix a vinaigrette from vinegar, the remaining oil, salt + pepper. Mix this with the shallot and the fennel. Mix the Gorgonzola with the cream.
- Arrange the fennel and lettuce on plates, place the chicken slices next to them, drizzle the sauce over the salad and garnish with the grapes.
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