Ingredients

4 Portions

• 2 fennel bulbs
• 2 small heads of romaine
• 1 ruby grapefruit
• 20 marinated sardine fillets

Dressing:
• 240 g Greek yogurt
• 20 g chopped parsley
• 60 ml avocado or rape seed oil
• 60 ml freshly pressed lemon juice
• 1 clove of garlic, pressed
• Fine sea salt
• Freshly ground pepper

Crisp fennel salad with sardines and capers

Directions:

1. Slice the fennel into very thin slices and cut the romaine into pieces. Segment grapefruit by using a knife to slice along the sides of the membranes and then removing the flesh. Arrange fennel, romaine, grapefruit segments and sardines in a serving bowl and dribble with dressing.

2. Dressing:
Stir ingredients together in a bowl and season to taste with salt and freshly ground black pepper.

Modern Grace Deep plate 27x23,5cm
Modern Grace Deep plate 27x23,5cm
Modern Grace Deep plate 27x23,5cm
Flow bowl with lid
Flow bowl with lid
Flow bowl with lid
Artesano Original salad cutlery 2 pieces
Artesano Original salad cutlery 2 pieces
Artesano Original salad cutlery 2 pieces