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Betty Bossi Koch-Center
How it's done
Place the fennel on a baking tray lined with baking paper, brush with oil, season with salt.
Approx. 25 mins. in the upper half of an oven preheated to 220°C.
Combine the vinegar and oil, add the fennel, season. Plate up the salad with the roasted fennel, parmesan, capers and dates.
|Tip:||Garnish with a little torn dill or mint.|
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