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🥗 Fresh Fennel and Arugula Salad with Vinaigrette

295 kcal · 30 min · 4 servings

Ingredients

• 50 ml white wine vinegar
• salt
• pepper (from the mill)
• 100 ml olive oil
• 1 radicchio
• 1 handful arugula
• 1 carrot
• 2 celery stalks
• 1 fennel bulb

Instructions

1. 1. Pour the vinegar into a small bowl.
2. 2. Season the vinegar with salt and pepper.
3. 3. Slowly drizzle in the oil while stirring constantly.
4. 4. Keep stirring until the sauce is creamy.
5. 5. Taste the vinaigrette and adjust the seasoning if needed.
6. 6. Cut out the hard core of the radicchio in a wedge shape.
7. 7. Separate the individual radicchio leaves from each other.
8. 8. Tear the radicchio leaves into small pieces.
9. 9. Wash the radicchio leaves together with the arugula.
10. 10. Spin the greens dry.
11. 11. Peel the carrot.
12. 12. Coarsely grate the carrot using a vegetable grater.
13. 13. Wash the celery.
14. 14. Remove the tough strings and ends from the celery (clean it).
15. 15. Slice the celery into thin rounds.
16. 16. Wash the fennel.
17. 17. Remove the tough stalks and green fronds from the fennel (clean it).
18. 18. Slice the fennel into very thin slices.
19. 19. Place all prepared salad ingredients into a large bowl.
20. 20. Pour the vinaigrette over the salad.
21. 21. Toss everything together well.
22. 22. Serve the salad immediately.

Nutrition per serving

• kcal: 295
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 13 g