Tangy fennel & rocket salad

Name: Tangy fennel & rocket salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 zest and juice lemon; 3 Tbsps extra-virgin olive oil; 2 fennel bulbs, cored and thinly sliced; 150 grams pack rocket; 1 red onion, thinly sliced

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Tangy fennel & rocket salad might be a recipe you should try. This recipe covers 10% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 145 calories, 3g of protein, and 11g of fat per serving. This recipe serves 4. A mixture of onion, olive oil, pack rocket, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Whisk together the lemon juice and oil, then season well. Just before serving, toss through the fennel, rocket, onion and lemon zest. Pile up in a serving platter and eat straight away.

Ingredients you will need

Lemon Juice

Lemon Zest

Fennel

Arugula

Onion

Cooking Oil

Equipment you will use

Whisk

Equipment

Whisk

Ingredients

Servings:

zest and juice lemon 3Tbsps

extra-virgin olive oil 2

fennel bulbs, cored and thinly sliced 150grams

pack rocket 1

red onion, thinly sliced

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.