Summary

Ingredients

• 1 tuber fennel
• 1 small onion (s)
• 1 tablespoon, heaped olives, green, sliced
• 1 tablespoon capers, small, pickled
• 1 tablespoon vinegar
• 2 tablespoon olive oil
• 1 teaspoon sugar
• 0.5 teaspoon ½ salt
• 1 pinch black pepper, ground
• some stalks chives
• some stalks savory

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Instructions

1. Pick the cabbage from the fennel bulb and set aside.
2. Cut the fennel bulb and the small onion into thin slices with a vegetable slicer. Put both together with salt, sugar and vinegar in a bowl and knead vigorously by hand for one minute. Let it steep for 15 minutes.
3. Mix in the pepper and pour in the oil. Mix in the olive slices, capers, chives and savory.
4. Finally, tear up the fennel and decorate the salad with it. Let the salad steep a little before serving.