Preparation time is 10minutes
Total time is 10minutes
Serve is for 6 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
6
- 1 fennel bulb
- 3tablespoons extra virgin olive oil
- 1/2tablespoons balsamic vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 clove garlic, crushed
- 170grams mixed baby greens
Nutrition per serving
385kJ / 92Cal
385 Kilojoules or 92 Calories
4% of daily energy intake*
Protein
0.8grams
Fat
9.5grams
Carbs
0.9grams
Sugars
0.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Peel and discard the tough outer layer of the fennel. Cut out the hard core. Use a serrated knife to slice the fennel crosswise as thinly as possible. Transfer to a large bowl. Whisk the oil and vinegar in a small bowl, and season with salt and pepper. Add 1 tbsp of the dressing to the fennel with the garlic, toss, and let stand for 1 hour.
Step 2 of 2
Toss the mixed greens with the remaining dressing and season with salt and pepper. Divide the greens among 6 plates, then top with equal amounts of the fennel salad, and serve.
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