Ingredients for 4 people:
2 fennel bulbs
2 onions
2 tablespoons white wine vinegar
6 tablespoons olive oil
1 pinch of sugar
100 g white bread
4 tomatoes
100 g baby lettuce mix
200 g feta cheese
Juice and grated peel of 1 organic lime
A little salt
Some pepper
Preparation:
1. Cut off fennel greens and set aside. Clean and rinse the fennel. Cut into very thin rings or slice. peel the onions and also finely slice or chop them. Add lime juice and zest, vinegar, salt, pepper and 5 tablespoons olive oil in a large bowl. Add fennel and onions and mix. Allow to marinate for 15-20 minutes.
2. Cut white bread into small cubes. Heat remaining olive oil and brown bread cubes all around. Fry the bread cubes all around. Rinse and clean tomatoes and cut into thin slices. Rinse lettuce thoroughly, clean and drain. Take 1-2 tablespoons of the vinaigrette and mix the lettuce with it.
3. Divide lettuce among bowls or plates. Gently fold the tomatoes into the marinated fennel and place on top of salad. Dice the feta cheese. Sprinkle over salad along with bread cubes. Rinse and coarsely chop the fennel greens. Sprinkle over the salad.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 369
joules: 1544
Protein: 15,1 g
Fat: 25,8 g
Carbohydrates: 19.0 g
(FoodCentrale by ddp images)
