For this salad I grilled the fennel in our brand new griddle pan, it looked all nice and stripey, though for more tenderness I could have parboiled the slices. But I liked the light crunch too!
In line with my new blog resolution I'll give you the recipe here:
(modified from Home Made by Yvette van Boven)
1 fennel, tops removed and finely sliced
Watercress, a handfull
Rocket, a handfull
Fresh dill, small bunch, roughly chopped
Roasted pistachios, about 30 grams
Mozzarella or goats cheese
Dressing of olive oil, lemon juice, salt&pepper
Grill the fennel slices on both sides and arrange on a large plate. Mix the watercress, rocket and dill and put in the middle of the fennel. Sprinkle with the dressing, pistachios and torn or crumbled cheese. I mixed some of the leaves with 300 grams cooked pasta and used mozzarella, for a happier husband, but of course you could combine this with bread or a nice piece of meat (grilled pork chops?).
In line with my new blog resolution I'll give you the recipe here:
(modified from Home Made by Yvette van Boven)
1 fennel, tops removed and finely sliced
Watercress, a handfull
Rocket, a handfull
Fresh dill, small bunch, roughly chopped
Roasted pistachios, about 30 grams
Mozzarella or goats cheese
Dressing of olive oil, lemon juice, salt&pepper
Grill the fennel slices on both sides and arrange on a large plate. Mix the watercress, rocket and dill and put in the middle of the fennel. Sprinkle with the dressing, pistachios and torn or crumbled cheese. I mixed some of the leaves with 300 grams cooked pasta and used mozzarella, for a happier husband, but of course you could combine this with bread or a nice piece of meat (grilled pork chops?).