There are three things I always have in the fridge because they last a long time: fennel, cabbage and carrot. When I had guests over, and nothing to prepare, I found the cabbage and fennel and this became my new healthiest hit salad.
WHAT YOU NEED
-1 Fennel
-⅓ Green Cabbage.
-2 tbsp dill leaves (without the stems)
-1 bunch of chives (⅓ cup chopped)
-½ green apple (optional)
For the dressing:
-3 tbsp olive oil
-1½ tbsp aged balsamic vinegar
-½ garlic clove
-1 tbsp maple syrup or honey
-¾ tsp salt
-½ tsp fresh crushed black pepper
-Juice from 1 medium lemon
-¼ cup roasted sunflower seeds
* Tools: Japanese Mandolin
HOW TO MAKE
- With a Japanese Mandolin on the thinnest blade, slice the cabbage and fennel. Peel and slice the apple into small cubes.
- With your hands separate the dill leaves from its stems.
- Chop the chives and combine all together in a bowl.
- In a small jar, add olive oil, balsamic vinegar, lemon juice and maple syrup.
- On a cutting board, put the salt, garlic and black pepper. With the side of the knife, start crushing them together until it becomes a paste. Add this paste to the dressing jar and stir well.
- In an oven tray with parchment paper, spread the sunflower seeds, drizzle a little olive oil and salt (about ½ tsp).
- Roast the sunflower seeds in the oven at 350°F/175°C until they turn light brown. It will take about 10 mins. Let them cool.
- Mix the dressing into the salad and add the roasted sunflower seeds.
- Lastly, taste and feel if something is missing :)
