Fennel Salad with Fresh Figs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel
- 3 large fig (s)
- 1 large apple
- 50 g walnuts
- 75 g sour cream
- 1 tablespoon lime juice
- 1 teaspoon tomato ketchup
- salt and pepper
- 2 tablespoon rapeseed oil
- 3 sprigs dill
Print Recipe
Pin Recipe Instructions
- Halve the fennel bulbs, remove the outer skin and cut the fennel into strips. Peel the figs and cut the pulp into strips.
- Mix the fennel and figs.
- Peel, core and grate the apple. Chop the walnuts into small pieces. Mix the walnuts with the apple, the sour cream, the lime juice, the tomato ketchup and mix with the salt, pepper and the rapeseed oil to make a dressing. Pour the dressing over the fennel and figs. Sprinkle the lettuce with the washed and chopped dill.
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