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Fennel & beetroot salad
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Serves: 8 as a side
100g dark rye bread, such as Schneider Brot German Vollkornbrot Whole Grain Rye Bread
1 tbsp unsalted butter
1 tbsp olive oil
2 bulbs of fennel, very finely sliced, fronds reserved
3 raw beetroots, candy-stripe, golden or standard beetroot, peeled and very finely sliced
Juice of 1 lemon
Large pinch caster sugar
1 tbsp walnut oil
3 tbsp extra virgin olive oil
4 tbsp finely chopped, mixed herbs (such as basil, chives, parsley)
1. Whizz the bread in a mini processor to make crumbs. Warm the butter and oil together in a frying pan over a medium heat. Add the crumbs and fry gently for 3-5 minutes, until golden and starting to crisp. Set aside.
2. Toss the fennel and beetroot together on a serving plate. In a small bowl, whisk the lemon juice with the sugar. Season, then gradually whisk in the walnut and olive oils.
3. Stir most of the herbs into the dressing just before pouring over the fennel and beetroot. Toss gently then scatter with the rest of the herbs, reserved fennel fronds and the toasted crumbs.
Typical values per serving:
This recipe was first published in May 2015.