Salad with fennel, arugula and strawberries
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 220, total fat 12 G., saturated fats 1 G., proteins 7 G., carbohydrates 24 G., fiber 6 G., cholesterol 0 mg, sodium 170 mg, sugar 15 G.
Calories 220, total fat 12 G., saturated fats 1 G., proteins 7 G., carbohydrates 24 G., fiber 6 G., cholesterol 0 mg, sodium 170 mg, sugar 15 G.
White balsamic vinegar is slightly sweeter than classic balsamic vinegar, but still has its characteristic tartness and tartness. When reduced to a syrupy consistency, the balsamic acidity and sweetness become more concentrated, making it ideal for salad dressings. Simply drizzle it over a fennel, arugula, and strawberry salad! No oil required. Sprinkle toasted almonds over the salad for crunch, and if you're looking for a cheesy twist, Claire Robinson recommends crumbling goat cheese on top. It adds a creamy note and pairs beautifully with sweet strawberries and almonds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large fennel root with greens
- 90 g (about 4 cups) small arugula
- 1 cup white balsamic vinegar
- 1 cup toasted sliced almonds
- 2 cups strawberries, hulled and quartered
We recommend
Recipes with similar ingredients: fennel bulb, arugula, strawberry, balsamic vinegar, almond
Cooking the dish according to the recipe:
- Pour the balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Cook until the vinegar has reduced to about 1/3 cup and has a syrupy consistency, about 15 minutes; cool to room temperature.
- Trim the fennel greens from the root and chop finely. Remove the fennel core and slice it very thinly using a mandoline or a knife. Add to the salad bowl along with the arugula and almonds. Drizzle the greens with the reduced vinegar, season with salt and pepper to taste, and toss to distribute evenly. Top with strawberries and finely chopped fennel greens and serve immediately.
Categories:
Recipe collections
Similar recipes
