Name: Fennel, Grape and Mesclun Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 fennel bulb, cut into thin wedges; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) white balsamic vinegar; 2 tbsp golden raisins; 3 tbsp (45 ml) sour cream; 2 cups (60 g) mixed lettuce (such as radicchio, mesclun, Boston, etc.), torn; ¾ cup (130 g) red grapes, halved; ¼ cup (45 g) roasted almonds, chopped; Fennel stalks and fronds, thinly sliced, for serving; 4 lemon & herbs salmon steaks (see note), cooked and hot

Preparation

- In a large skillet over medium-high heat, brown half of the fennel wedges in half of the oil (1 tbsp/15 ml) for 10 minutes, turning them over halfway through. Season with salt and pepper. Set aside on a plate. Continue cooking the remaining fennel wedges in the remaining oil. Let cool.
- Meanwhile, in a small glass bowl, combine the vinegar and raisins. Heat in the microwave oven for 15 seconds. Let cool completely. Drain the raisins and set the vinegar aside in another bowl for the dressing.
- Add the sour cream to the bowl of vinegar. Season with salt and pepper. Mix well.
- Divide the fennel wedges, mixed lettuce and grapes among four plates. Drizzle with the dressing. Top with the almonds, raisins, fennel stalks and fronds. Serve with the salmon.

Fennel, Grape and Mesclun Salad

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan