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Fennel Carpaccio with Walnut Oil 


Fennel Carpaccio with Walnut Oil 


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Fennel Carpaccio with Walnut Oil 



Preparation
15 MIN
Chilling
1 H
Servings
4
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Ingredients

Vinaigrette

Preparation

Vinaigrette

  1. In a bowl, combine all the ingredients. Season with salt and pepper.
  2. Cut off the fennel stalks to 1-inch (2.5-cm) of the bulb. Keep 30 ml (2 tablespoons) of the fronds. With a mandolin, cut the fennel bulb into thin slices. Place in one layer on a serving platter.
  3. Add the vinaigrette, tomatoes, fennel fronds and toss gently. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 1 hour. Just before serving, sprinkle with fleur de sel.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.