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Fennel Salad with HB Pastis

Ingredients:

For 4 people

•    3 fennel bulbs
•    100 g of mesclun
•    1 jar of sundried tomatoes
•    4 black olives
•    5 tablespoons of olive oil
•    1 tablespoon of HB pastis
•    1 lemon
•    Salt, pepper

Preparation:

Preparation: 20 mins.
Marinade: 1 hr.

Wash fennel, cut stems, remove outside leaves and cut bulbs into thin slices.
Mix HB pastis and lemon juice, salt, pepper and olive oil. Sprinkle fennel with this sauce and let marinate for 1 hour in the refrigerator.
Wash and dry the mesclun, add dried and drained sundried tomatoes and fennel. Scatter olives on top.