CookEat Recipe
Carrot and Fennel Salad with Tomato
Grated carrot, fennel, tomato, lettuce and cucumber are dressed with coriander and saffron vinaigrette.
Method
Steps
Step 1
Use loosely measured saffron threads, crumbled and steeped in 30 ml hot water for 10 minutes, then cooled.
Step 2
Wash vegetables and lettuce; grate carrot, thinly slice fennel and cucumber and dice tomato. Tear lettuce.
Step 3
Whisk all olive oil and vinegar with ground coriander and the saffron infusion.
Step 4
Reserve a few tomato pieces; toss remaining vegetables and lettuce with dressing.
Step 5
Top with reserved tomato and serve two generous portions.
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Cooked 7 times