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


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:

Betty Bossi Koch-Center


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


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


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


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


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.


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

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