Healthy fennel chicory salad

1 large fennel bulb, trimmed, fronds reserved 
4 red chicory bulbs, bases trimmed and leaves separated1 tsp coriander seeds  ½ garlic clove, crushed  ½ tsp Dijon mustard  2½ tbsp lemon juice  4 tbsp cold-pressed rapeseed oil  2 small, red-skinned apples, such as gala or red delicious  100g radishes 

Chicory, apple and fennel salad
1. Toast the coriander seeds in a dry frying pan set over a medium heat for 1-2 minutes until fragrant and lightly browned. Crush in a pestle and mortar or with the base of a sturdy jar. Whisk together with the garlic, mustard, lemon juice and oil in a bowl. Add  1 tbsp water and season.
2. Use a mandoline or sharp knife to slice the apples, radishes and fennel very finely, chopping the fennel fronds and discarding any tough stalks. Toss everything with the dressing and the chicory, ready to serve.

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