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🥗 Insalata di finocchio e rabarbo stufati caldi

194 kcal · 30 min · 4 porzioni

Ingredienti

• 2 teste di finocchio
• 2 gambi di rabarbo giovane
• 2 cucchiai di olio di vinacciolo
• 1 cucchiaio di miele
• 1 limone
• sale
• 0.5 cucchiaini di grani di pepe
• 1 cucchiaino di semi di finocchio
• 4 fette di pane integrale

Preparazione

1. 1. Wash the fennel thoroughly.
2. 2. Remove the hard base of the stalk.
3. 3. Cut the fennel bulb in half.
4. 4. Grate half of the fennel very finely.
5. 5. Set aside the fine fennel fronds for garnishing.
6. 6. Wash the rhubarb.
7. 7. Cut the rhubarb into pieces about 10 centimeters long.
8. 8. Grate the rhubarb pieces very finely as well.
9. 9. Heat grape seed oil in a pan over medium heat.
10. 10. Add the grated fennel and rhubarb to the pan.
11. 11. Sauté the vegetables for a few minutes.
12. 12. Squeeze a lemon.
13. 13. Remove the pan from the heat.
14. 14. Stir in the honey and lemon juice.
15. 15. Season the mixture with salt.
16. 16. Add crushed pepper.
17. 17. Add fennel seeds.
18. 18. Let the mixture cool down to lukewarm.
19. 19. Let the flavors infuse for a short time.
20. 20. Taste the mixture before serving.
21. 21. Divide the salad among four plates.
22. 22. Garnish the salad with the reserved fennel fronds.
23. 23. Drizzle the salad with a little olive oil if desired.
24. 24. Serve the salad with whole grain bread.

Valori per porzione

• kcal: 194
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 27 g