Insalata in bianco
White salad
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yeld for 2
- 400 g (14 oz) fresh fennel
- 200 g (7 oz) white grapes
- 40 g (1 1/2 oz) toasted cashews
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- Salt
- Time:
preparation: 20 minutes
cooking: no cooking - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
This is a very simple autumnal recipe. Combine it with a meat or fish dish.
It's the perfect side dish for our fantastic baked meat dish (terrine made with assorted meat and vegetables)
Clean and wash fennels. Pat dry them with kitchen paper. Cut them into very thin slices.
Half every grape and remove the seeds you can see.
Cut up the cashews coarsely.
Put all the ingredients in a little bowl. Mix the olive oil with honey and season your salad.
Season to taste with salt. Stir accurately.
Your white salad is ready!
Note
- - Prepare this salad 30 minutes before serving and stir again accurately.
- - You can also season with pepper if you like it.
The author Loretta Sebastiani lives in Italy (IT)
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