Fennel Salad

….We went out to dinner with my daughter a few days ago at Donato Enoteca one of our favorite restaurants. I always order my favorite menu at my favorite restaurant. It’s always nice to be able to finish a meal satisfactorily. Recently my daughter ordered a new salad… “Fennel salad!”. Fennels are not often eaten, but the texture is attractive and the subtle scent is really good too. This dish had a poached egg instead of cheese. Also sprinkled were some grain chocolate crunch onto the salad. It’s a great tip, as sweetness gave the taste as a point. I didn’t know how to make the special salad sauce, but I made it in my own way so as not to forget the charming taste. Trying out new dishes gives me happiness. I decided to use my lime dressing for the salad dressing. Frankly, It’s not difficult to make this new recipe. After making this new recipe, I took a picture and sent it to my daughter ANNE. She was laughing…hahaha. Did it taste good? YES!!!

Servings: 2

Time: 30 minutes

Ingredients:

1. 2 eggs
2. 1 tbsp vinegar
3. 5 cups water
4. 1/2 cup grain chocolate crunch
5. 2-3 cups arugula, cleaned and pat dry
6. 2 fennels, sliced thinly, saved some leaves, and pat dry

For lime dressing:

1. 4 tbsp extra olive oil
2. 2 tbsp fresh lime juice
3. 1/2 tsp sea salt
4. 1/4 tsp white pepper
5. 1 garlic clove, minced
6. fennel leaves to taste, minced

….all mixed(shake them with a bottle)

Cooking Instructions:

1. Slice the fennel with a slicer.

2. Soak the fennel with cold water for 10 minutes.

3. After 10 minutes, put the fennel in a strainer and spin them for removing the water for a few seconds. Set aside.

4. Put the extra virgin olive oil, fresh lime juice, sea salt, black pepper, fennel leaves, and garlic into a bottle to shake them for 10 seconds. Keep it in a refrigerator.

5. Heat a pot with medium high heat and add 5 cup water into the pot to boil.

6. After boiling, add the vinegar into the pot and stir the water around with a spoon. Add the egg into the pot carefully to boil it for 2 minutes.

7. After 2 minutes, turn off the heat and remove the poached egg to set aside.

8. Place the arugula onto a serving plate with a dish ring.

9. Put the grain chocolate crunch on top of the arugula.

10. Put the fennel on top of the grain chocolate crunch.

11. Take out the dish ring and add the poached egg on top of the salad.

12. Serve it with the lime dressing.

You can also view this recipe on instagram.https://www.instagram.com/p/ComxJlDLtW7/