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Crostini Fennel Salad


For the fennel salad

2 pc fennel bulbs
4 tb herb vinegar
1 tb freshly squeezed lemon juice
1 Pinch(es) sugar
0.3 ts salt
Some black pepper, freshly ground
4 pc tomatoes, aromatic
1 pc garlic
1 pc yellow hot peppers
2 pc bay leaves
2 tb capers
Some lemon zest, freshly grated
Handful basil leaves

For the crostini

1 pc ciabatta bread
Some chilli flakes, dried and freshly ground


1. Clean and peel fennel bulbs. Cut fennel stalks, pluck fennel leaves and set aside. Halve bulbs and cut out stalk wedge-shaped. Cut fennel into very fine wedges.
2. Whisk vinegar and lemon juice with sugar and 3 tablespoons olive oil. Puree fennel leaves and basil leaves puree with a hand blender and mix. Season with salt and freshly ground pepper.
3. Wash and halve tomatoes, cut away the stem/core. Remove tomato seeds wth a sharp-edged spoon, cut pulp into fine wedges. Peel garlic and cut into fine strips or cubes. Wash peppers and cut into thin rings.
4. Heat 1 tablespoon of olive oil in a large pan and briefly sauté fennel wedges therein. Add tomatoes, garlic and bay leaves and cook over low heat for about 5 minutes. Take vegetables with a perforated ladle out of the pan, so that some oil and vegetable stock remains. Mix gently with half of the dressing. Set aside to cool.
5. Meanwhile cut ciabatta bread into very thin slices and brush on both sides with a little olive oil. Fry golden brown on both sides in the vegetable pan until crispy. Season with freshly ground pepper flakes.
6. Cut vegan alternative to snack sausages into rings and fry in a little olive oil.
7. Add capers, freshly grated lemon zest and chilli rings to the cooled fennel salad, cover with the remaining dressing. Serve salad with fried chorizo rings and chili crostini.

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