About the Recipe
This salad is so light and fresh it's squeaky. The lemon dressing combines the crisp fennel with the pointed cabbage. Peas and Parmesan add softness and warmth. A great salad for warmer days!
Ingredients
1 fennel, thinly sliced
½ pointed cabbage, finely sliced
3 & ½ oz (100 gr) peas, blanched
2 oz (50 gr) Parmesan, finely grated
2-3 sprigs of mint fennel greens
1 bunch of parsley
1 red chili, finely chopped
Dressing
1 lemon
1/2 cp (100 ml) olive oil salt pepper
Optional
Radish/green bean falafel
Preparation
1 Whisk together the juice of one lemon, a generous pinch of salt and pepper, and the olive oil
2 Place the fennel and pointed cabbage in a bowl, pour over the dressing, and knead in. Then mix in the peas and Parmesan cheese.
3 Finely chop the herbs and add them to the salad along with the chili. Season with salt and pepper.