CookEat Recipe
Fennel and Carrot Salad with Ginger
Fennel, grated carrot, courgette and lettuce are tossed with a ginger and saffron vinaigrette.
Method
Steps
Step 1
Use saffron threads, crumbled and steeped in 20 ml hot water for 10 minutes, then cooled.
Step 2
Wash vegetables and lettuce; thinly slice fennel and courgette, grate carrot and tear lettuce. Peel and grate ginger.
Step 3
Whisk all olive oil and vinegar with ginger and the saffron infusion.
Step 4
Reserve a few courgette slices; toss all remaining vegetables and lettuce with dressing.
Step 5
Top with reserved courgette and serve four side portions.
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Cooked 4 times