Chestnut and fennel salad

Chestnut and fennel salad

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 279 kcal
, Fat: 18 g
, Carbohydrate: 19 g
, Protein: 7 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

3tbsp olive oil
2tbsp lime juice
1tsp ginger, finely grated
¼tsp salt
a little pepper

Chestnuts

1tbsp olive oil
150g frozen peeled chestnuts, defrosted, roughly chopped
40g pine nuts
1tsp sugar
½ fennel, cut into approx. 2 mm slices

Salad

1 ½ fennel, cut into approx. 2 mm slices
½bunch chervil, leaves torn off
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How it's done

Dressing

Whisk together the oil, lime juice and ginger, season.

Chestnuts

Heat the oil in a frying pan. Fry the chestnuts, pine nuts and sugar for approx. 5 mins., add the fennel, fry for approx. 5 mins.

Salad

Mix the fennel and chervil, drizzle the dressing over the top. Arrange the chestnuts on top.

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