Fennel and Rhubarb Salad
Healthy, because
Even smarter
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The aromatic fennel tubers are known for their beneficial effect on the stomach and intestines and are therefore often used for complaints such as nausea, pain and cramps. The good properties are due to the various essential oils of the vegetable. Fennel is also a supplier of folic acid and iron, which is a practical combination for healthy blood formation.
If you don't have grape seed oil at home, you can also use another oil - for example olive oil or sesame oil. Fresh, home-baked bread tastes good as a side dish to salads. Try our recipe for French country bread with it!
Ingredients
- Ingredients
- 2 Fennel bulb
- 2 sticks young Rhubarb
- 2 Tbsps grapeseed oil
- 1 Tbsp honey
- 1 lemon (juiced)
- ½ tsp peppercorns
- 1 tsp fennel seeds
- olive oil (for drizzling)
Preparation steps
Rinse and wipe the fennel. Halve and remove the stalk. Shave finely and reserve the fronds for garnish. Rinse and trim the rhubarb. Cut into 10 cm (approximately 4 inch) long pieces and shave finely.
Heat the grapeseed oil in a pan, and sauté the rhubarb and fennel. Remove from the heat, then mix in the honey and lemon juice. Season to taste with salt, crushed pepper, and fennel seed. Remove from the heat, and let cool. Transfer to plates before serving.
Garnish with the fennel fronds, and drizzle with the olive oil before serving.
