Fennel and zucchini summer salad

Name: Fennel and zucchini summer salad
Prep time: 10 min
Yield: 2
Cuisine: Modern
Ingredients: 400 g Fenchel; 400 g Zucchini; 1 Stk. Zitrone; 3 EL Olivenöl; 20 g Kapern; 1 Prise Salz; 1 Prise Pfeffer, frisch gemahlen; 1 TL Parmesan, gerieben

9 Reviews

Chanelle B

Food Bloggerin, a tofu surprise

Chanelle B

Food Bloggerin, a tofu surprise

Gesamt: 10minSchwierigkeit: Super EasyVorspeisenModern

9 ReviewsGesamt: 10minSchwierigkeit: Super EasyVorspeisenModern

Fennel can be difficult to pair because of its strong flavor but thrives when highlighted simply. This salad is quick to prepare, vegan by default, and beautiful. It would pair well with grilled food and meat dishes or as a starter to a rich pasta.

Kochschritte

Schritt 1/4
01 / 04
Using a spiralzer, mandolin, or carefully with a knife, cut zucchini into thin ribbons. Any zucchini is fine but a mix of yellow and green adds color.
Schritt 2/4
02 / 04
Squeeze the juice of half a lemon over the zucchini and mix well. Set aside.
Schritt 3/4
03 / 04
Finely slice the fennel, removing the fronds and the stems.
Schritt 4/4
04 / 04
Mix the lemony zucchini, fennel, capers, olive oil, salt, and pepper together and serve immediately to prevent the fennel from softening. Optionally, top with a sprinkle of parmesan and leftover fennel fronds.