Fennel, Russian-Style Recipe

Ingredients

Serve 2

• 2 bulbs fennel

• 1 pear, peeled and cored

• 1 cucumber, peeled and chopped

• 1/3 cup/50 g blanched almonds

• fresh mint leaves

• 2 tbsp elder vinegar

• 2 tbsp extra-virgin olive all

• salt and freshly ground black pepper to taste

• flaked almonds, to garnish

Method:

1. Clean the fennel bulbs by trimming the stem and removing any blemished outer leaves. Cut in half and then into thin wedges.

2. Process the pear, cucumber, almonds, mint, vinegar, and oil in a food processor or blender until smooth. Season with salt and pepper.

3. Arrange the fennel on a serving plate and spoon the sauce over the top.

4. Garnish with the flaked almonds and serve.