A little fresh salad for the end of summer.




Hello, young Padawan



I thought there weren’t enough starters here, so I decided to add one more. What are we going to cook for this occasion? A little fennel and lemon salad that is as good for the taste buds as it is for the digestive system.


Indeed, if you want to know all the secrets of this magical vegetable for our health, I invite you to click on this article here.


No long speeches, and make way for a simple and effective recipe.





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Fennel lemon salad.

For one person


1 small fresh fennel

1/2 lemon

1/2 tsp of white, pink or black sesame, depending on your preferences

1 tbsp of your best olive oil

Salt, Madagascar pepper


Equipment required: a mandolin.






Wash, then cut the base of the fennel with a knife.


Using a mandolin on the thinnest setting, thinly slice a few slices of fennel, white side down. For one person, two small handfuls are enough. Thanks for being extra careful with your fingers while using the mandolin, dear Padawan!


Turn the fennel over and cut a few green slices, for decoration. Reserve a few small branches for decoration, wrap the rest of the fennel in a film, and reserve it in the refrigerator so that you can make, for example, this risotto or this juice.


In a small salad bowl, pour the sliced fennel, the sesame, the olive oil, and 1/3 of the juice of the half lemon. Add salt and pepper to taste, stir well, then cover and refrigerate for at least half an hour, ideally one hour.





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In your prettiest little plate, place the fennel in the center, add the vinaigrette left at the bottom of the bowl, and finish with the branches for the final touch, as the icing on the cake.






All that remains is for me to wish you an excellent appetite, as the fennel is caring for your health.


See you next Friday !


XO 🍋





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