The fennel in our town comes on the market rarely, in large supermarkets a couple of times a year at most. When I see him, be sure to buy, and how can you pass up this amazing vegetable?! Fennel belongs to the family of celery. Looks like dill and taste and aroma closer to anise, but with a more sweet and pleasant taste. Fennel is an ordinary and a green, fleshy stem. This barrel and to use in cooking. But the change in the fennel are widely used in medicine, they have calcium, potassium, magnesium, iron, copper, zinc, chromium and aluminum. Fennel serves huge variety of dishes. Today I'll make a salad. Come, join me...
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Prepare the vegetables: wash them carefully and dry. Eggs cook.
The 9-10 leaf lettuce or Chinese cabbage to break it into pieces (cabbage only the tender parts of leaves, thick part leave for another dish).
Fennel and pepper chop thin strips, celery slices. Cut the tomatoes into thin slices.
All the ingredients, except the eggs, carefully mix in a large bowl.
Add slices of tomatoes and again very gently stir, trying not to crush the vegetables.
Cook foods to refuel.
Put them in a bowl
And gently whisk.
Or just toast 2 slices of white bread cut into small cubes and fry in a pan with a little vegetable oil until Golden brown.
Put the salad on a dish. Pour with the dressing, decorate with slices of eggs and cherry tomatoes, whole or halves. Sprinkle with croutons.