Warm salad with fennel and walnut dressing

On winter days, salads are warm and saturated with soft colors. Fennel is a favorite product. We often put it cut into thin strips in green salads or add it to the quinoa salad. A slice of fennel in the jug of water gives an irresistible fresh aroma.

Fennel is an excellent food product with many merits. In Mediterranean and Italian cuisine, fennel stems are used in the preparation of meat and potato dishes.

Most often fennel is included in recipes such as:

• cut into fine strips the round white part and add to the vegetable salads;
• steamed, roasted or sotted, then added to soups orgoooch.
• or combine the leaves with rice or pasta, together with olive oil,
• a great addition for baked fish.

Тhis vegetable is а power against the onset of cancer. Most likely, this unique property is due to a biological mechanism that excludes or prevents the activation of NF-kappaB.

Learn more about this vegetable and explore inspiring ideas for incorporating it into your menu.

To make the salad with Fennel and walnuts, you only need a few products to combine appropriately to unleash the richness of flavors. Start with the fennel roots, steaming them with aromatic wine, wormwood and spices. Then balance its thrilling taste with the walnut dressing and add sweet density with the walnuts and pumpkin crab. It is important to cook the fennel enough to suffocate it, but not too long and take away its characteristic crunch. After suffocating drain the liquid. You don’t need her anymore. The aromas of wine, wormwood and bay leaf have taken over from the roots of the fennel, and now all you have to do is assemble everything.
The salad can be stored in a refrigerator. You can use it to fill the tortillas for Lunchbox. You will give yourself a wonderful and fresh lunch, which has nowhere else to order.