Fennel Carpaccio with Walnut Oil 

  • Preparation 15 MIN
    Chilling 1 H
  • Servings 4





  1. In a bowl, combine all the ingredients. Season with salt and pepper.
  2. Cut off the fennel stalks to 1-inch (2.5-cm) of the bulb. Keep 30 ml (2 tablespoons) of the fronds. With a mandolin, cut the fennel bulb into thin slices. Place in one layer on a serving platter.
  3. Add the vinaigrette, tomatoes, fennel fronds and toss gently. Season with salt and pepper. Cover with plastic wrap. Refrigerate for 1 hour. Just before serving, sprinkle with fleur de sel.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 150  
Total Fat 14 g  
Saturated Fat 1 g  
Sodium (salt) 225 mg  
Carbohydrates 7 g  
Fibre 2 g  
Protein 1 g