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Yapay Yemek

Lemon Fennel and Dried Apricot Salad

An original olive oil dish where refreshing fennel meets sweet apricots.

Prep
15 min
Cook
0 min
Time
15 min
Servings
4
Calories
180
Level
Easy
Heat
Mild
Region
turk
Lemon Fennel and Dried Apricot Salad
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 2 fresh fennels
  • 8 dried apricots
  • Juice of 1 lemon
  • 4 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 handful fresh mint leaves
  • 1 tbsp flaked almonds

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Slice the fennel into thin rings and soak in ice water for 5 minutes.

  2. 2

    Chop the dried apricots into small cubes.

  3. 3

    Prepare the dressing by whisking olive oil, lemon juice, and salt in a bowl.

  4. 4

    Place the drained fennel and apricots in a large bowl.

  5. 5

    Pour the dressing over and toss gently.

  6. 6

    Garnish with fresh mint and flaked almonds before serving.

Note. Soaking in ice water helps the fennel stay crisp and prevents browning.

Questions

What can be used instead of fennel?

You can use thinly sliced celery stalks instead of fennel.

How long does this salad last?

It stays fresh for 2 days in an airtight container in the refrigerator.

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