ღ Fennel and dandelion fennel salad

Crispy, aromatic, healthy and attractive salad :)

Preparation steps

Wash the fennel and cut into slightly thicker slices, then blanch briefly in salted boiling water, immediately pour cold water to keep the fennel in a light color. Drain and dry with kitchen towels.
Bake in a lightly oiled pan so that it darkens a bit, add the crossed buttercup. Add salt.
When the buttercup is a little soft, add a couple of dandelion leaves and put out the fire, it is enough for the buttercup to turn a little.
Fry the walnuts in a dry pan just long enough to release the aroma. Chop coarsely or leave whole. Lightly roast the ham torn into pieces. Tear the parmesan with a spoon or slice thinly.
At the bottom of the bowl, place the cleaned radicchio, dandelion, then add the roasted fennel with shallots and season the dandelion with a little olive oil and acetate. Pepper, salt. Mix well.
Arrange in a bowl in which you will serve the salad, sprinkle with roasted walnuts, ham and parmesan, drizzle with a little more olive oil and vinegar. Sprinkle with fennel leaves.

Serving

Serve as a standalone meal or as a side dish.

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