Fennel Salad with Tomatoes

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Fennel Salad with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
Ingredients
1 Fennel bulb
Basil (1 tablespoon finely chopped)
parsley (1 tablespoon finely chopped)
1 teaspoon rosemary (chopped)
1 sun-dried tomato (in oil)
4 tablespoons olive oil
salt
freshly ground peppers
3 tablespoons White vinegar
100 milliliters Vegetable broth (Instant)
300 grams small tomatoes
How healthy are the main ingredients?
tomatoolive oilrosemaryFennel bulbBasilparsley

Preparation steps

1.

Wipe the fennel and remove the fronds. Finely chop and reserve. Halve the fennel, remove the stalk, and julienne crosswise. Dry the sun-dried tomatoes and finely chop. Sauté the fennel in a little oil with the rosemary for 2-3 minutes. Sauté, but don't allow to brown. Season to taste with salt and pepper.

2.

Mix the remaining oil with the vinegar, and instant broth. Season to taste with salt and pepper. Mix in the fennel fronds, basil, parsley, and sun-dried tomatoes. Stir in the fennel. Rinse, trim, and slice the tomatoes. Transfer to a large bowl, add the fennel-marinade mixture, and toss to combine.