Name: Fennel and Broccoli Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1 broccoli, cut into pieces; 2 cloves garlic, chopped; 1/4 tsp red pepper flakes; 3 tbsp (45 ml) olive oil; 1 fennel bulb, thinly sliced on a mandoline; 1/4 cup (10 g) fresh dill, finely chopped; 3 tbsp (45 ml) rice vinegar

Ingredients

- 1 broccoli, cut into pieces
- 2 cloves garlic, chopped
- 1/4 tsp red pepper flakes
- 3 tbsp (45 ml) olive oil
- 1 fennel bulb, thinly sliced on a mandoline
- 1/4 cup (10 g) fresh dill, finely chopped
- 3 tbsp (45 ml) rice vinegar

Preparation

- In a food processor, chop the broccoli.
- In a non-stick skillet over medium-high heat, brown the garlic and pepper flakes in 1 tbsp (15 ml) of the oil. Add the broccoli and cook for 3 minutes or until al dente. Let cool.
- In a bowl, combine the broccoli, fennel, dill, rice vinegar and the remaining oil. Season with salt and pepper.
- Serve with Maple-Glazed Pork Belly Tart.

Fennel and Broccoli Salad

Categories

Ingredients

Preparation

Personal Note