← All recipes

🥗 Warm Romanesco Fennel Salad

110 kcal · 30 min · 4 servings

Ingredients

• 1 Romanesco
• 1 bulb fennel
• salt
• 2 garlic cloves
• 1 onion
• 15 g clarified butter (1 tbsp)
• 2 tbsp balsamic vinegar
• 100 g pitted black olives
• pepper

Instructions

1. 1. Wash the Romanesco and remove the tough stems.
2. 2. Break the Romanesco into small florets.
3. 3. Wash the fennel and slice it into thin wedges.
4. 4. Bring plenty of water to a boil with salt.
5. 5. Cook the Romanesco and fennel for about 5 minutes.
6. 6. Drain the vegetables.
7. 7. Shock the vegetables immediately with ice water to stop the cooking process.
8. 8. Let the vegetables drain well.
9. 9. Peel the garlic clove and the onion.
10. 10. Finely chop the garlic and onion.
11. 11. Heat ghee in a pan.
12. 12. Sauté the onions and garlic over medium heat until translucent.
13. 13. Deglaze the pan with vinegar.
14. 14. Let the liquid bubble for about 1 minute.
15. 15. Add the prepared vegetables and olives to the pan.
16. 16. Mix all ingredients well.
17. 17. Season the salad with salt and pepper to taste.
18. 18. Divide the salad among four small bowls.

Nutrition per serving

• kcal: 110
• Protein: 5 g · Fett/Fat: 7 g · Carbs: 8 g