Autumn fennel salad

Autumn fennel salad

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 125 kcal
, Fat: 5 g
, Carbohydrate: 13 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 fennel, thinly sliced, greens set aside
2 shallots, cut into rings
3 tbsp sage
1 tsp Dukkah (spice mix)
½ tsp salt
a little pepper
250 g chanterelles
¼ tsp salt


3 tbsp balsamic vinegar
½ tbsp olive oil
200 g red grapes, halved
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How it's done

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Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 10 mins., stirring occasionally. Add the shallots and sage, cook for approx. 5 mins., season. Transfer the vegetables to a bowl. Add a dash of oil to the pan if necessary. Fry the mushrooms for approx. 5 mins., turning occasionally, season with salt, set aside.


Pour the balsamic into the same pan, bring to the boil. Add the oil, mix well, add the grapes, heat gently. Pour the dressing over the vegetables, top with the mushrooms, garnish with the reserved fennel greens.

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