Bean and bread salad with fennel
Ingredients for one serving
Ingredients · Servings 1
- 1 bread roll (from the previous day)
- 1 clove of garlic
- 3 tablespoons olive oil
- 1 small fennel bulb
- Salt
- 1 1/2 EL Balsamic vinegar
- 2 tbsp Italian frozen herb mix
- Pfeffer
- 1 small can of white beans (approx. 125g drained weight)
- 25 g (fennel) salami, sliced
Method
- Dice the bread roll into approximately 2 cm cubes. Peel and finely dice the garlic, then sauté it in a pan with 1 tablespoon of olive oil. Add the bread cubes, toast them over medium heat until golden brown, and then let them cool.
- Clean and wash the fennel, reserving the fronds. Quarter the bulb and slice the quarters into thin strips. Mix with a pinch of salt and knead briefly. Stir in the vinegar, 1 tablespoon of water, and frozen herbs. Season with salt and pepper, then whisk in the remaining 2 tablespoons of oil. Drain the beans in a sieve. Slice the salami into strips and chop the reserved fennel fronds. Combine with the fennel, bread, and dressing.
660 kcal pro Portion
Step 1 of 2
Dice the bread roll into approximately 2 cm cubes. Peel and finely dice the garlic, then sauté it in a pan with 1 tablespoon of olive oil. Add the bread cubes, toast them over medium heat until golden brown, and then let them cool.
Step 2 of 2
Clean and wash the fennel, reserving the fronds. Quarter the bulb and slice the quarters into thin strips. Mix with a pinch of salt and knead briefly. Stir in the vinegar, 1 tablespoon of water, and frozen herbs. Season with salt and pepper, then whisk in the remaining 2 tablespoons of oil. Drain the beans in a sieve. Slice the salami into strips and chop the reserved fennel fronds. Combine with the fennel, bread, and dressing.
