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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
  • 1 tbsp olive oil
  • 2 fennel, thinly sliced, greens set aside
  • 3 tbsp sage
  • 2 shallot, cut into rings
  • 1 tsp Dukkah (spice mix)
  • a little pepper
  • 0.5 tsp salt
  • 250 g chanterelles
  • 0.25 tsp salt
  • 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
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.
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.

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