I always stayed away from fennels because of the anise flavor it contains. However this salad came out so refreshing that all my prejudice has gone away.
Few things to consider.
Cut the apples quickly and mix with the dressing before they get dark.
Do not mix too much after you add the rocket leaves no to damage them.
Use either dry or fresh dill.
Slice the fennel either very thin or in chunks, it is up to you.
Do not forget to boast with this elaborate and surprising combination.
Enjoy.
Fennel Salad with Apple and Melons
Light, refreshing salad with surprising ingredients.
Servings 1 large dish
Calories 185kcal
Ingredients
Salad
- 1 medium fennel with leaves
- 1 red apple
- 1 slice melon light yellow
- 1 slice melon orange
- 5-6 rocket leaves
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon apple vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry dill flakes or 3-4 stalks chopped fresh dill
- 1 tablespoon fresh orange juice
- 2 tablespoons lemon’s juice
- 1 tablespoon pomegranate sauce
Instructions
- Put all the dressing in a serving bowl and mix.
- Cut the fennel into half and then cut to thin slices. Then add to the dressing.
- Cut the melon slices to small cubes and add.
- Slice the apples to long and thin pieces. Do not peel. Add to the dressing.
- Wash the rocket leaves and rip to 2-3 pieces. Add to the dressing.
- Gently mix all until well blended. Taste and adjust spices if necessary.
- Chill and serve.