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Autumn fennel salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 125
  • Fat about 5g
  • Carbohydrates about 13g
  • Protein about 3g
This is needed
This is needed for 4 people
Vegetables
  • 1 tbsp olive oil
  • 2 fennel, thinly sliced, greens set aside
  • 2 shallot, cut into rings
  • 3 tbsp sage
  • 1 tsp Dukkah (spice mix)
  • 0.25 tsp salt
  • a little pepper
  • 250 g chanterelles
Dressing
  • 3 tbsp balsamic vinegar
  • 0.5 tbsp olive oil
  • 200 g red grapes, halved
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And that's how it's done
And that's how it's done
Vegetables
Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 10 mins., stirring occasionally. Add the shallots and sage, cook for approx. 5 mins., season. Transfer the vegetables to a bowl. Add a dash of oil to the pan if necessary. Fry the mushrooms for approx. 5 mins., turning occasionally, season with salt, set aside.
Dressing
Pour the balsamic into the same pan, bring to the boil. Add the oil, mix well, add the grapes, heat gently. Pour the dressing over the vegetables, top with the mushrooms, garnish with the reserved fennel greens.