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Soups and starters
>> Tip:
Balsamic vinegar has a low acidity
level making it ideal for use in
salad dressings and sauces as well
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balsamic venegar comes from
Modena in Italy.
Settings: Step 2
Function: Steam cooking
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Duration: 12-15 minutes
Warm fennel salad
1
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quarter and chop away most
of the stalk roots. Place in a solid
cooking container.
2
Prepare a broth of white
wine, vermouth and
vegetable stock and add to the
fennel. Season with the bay leaf
and peppercorns and cook (see
below for settings).
3
Dry roast the walnuts on the
hob and chop coarsely. Hard
boil and chop the egg up.
4
Prepare a vinaigrette from
all remaining ingredients
and pour over the fennel.
Sprinkle with walnuts and
chopped egg.
5
Serve warm.
Serves 4
Ingredients
3–4 fennel bulbs
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1 bay leaf
4–6 peppercorns
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1 medium egg
1 tbsp white balsamic vinegar
2 tbsp groundnut oil
3 tbsp olive oil
1 tsp mustard
A pinch of salt
1 tbsp chopped parsley
1 tbsp chopped fennel herb
