Fennel and cabbage salad recipe
Ingredients for 2 people:
- half a cauliflower
- two fresh fennel
- 20 g. White vinegar
- 20 g. extra virgin olive oil
- salt
- pepper
Preparation:
Fennel and kale salad is a great option for a light and healthy meal. The preparation is quite simple and requires few ingredients. To start, it is important to wash the fennel and cauliflower thoroughly and remove all the leathery leaves. Once cleaned, they can be steamed in a pressure cooker for about 20 minutes after the whistle. This cooking mode allows you to preserve most of the nutrients present in the ingredients.
In the meantime, you can prepare the salad dressing. In a bowl, mix the oil, vinegar, salt and pepper until smooth. This simple but tasty dressing will give your salad a fresh and slightly acidic flavour.
Once the fennel and cauliflower are cooked, cut them into large pieces and season with the previously prepared sauce. Gently mix to distribute the dressing over all the ingredients and leave to cool in the refrigerator for at least an hour before serving.
The fennel and cabbage salad can be enjoyed as an appetizer or as a side dish, and is perfect to accompany fish or meat dishes. Furthermore, thanks to its freshness and lightness, it is ideal for the hottest seasons of the year. With just a few ingredients and a little patience, you can create a tasty and healthy dish that will conquer everyone’s palate.
