- Clean and peel fennel bulbs. Cut fennel stalks, pluck fennel leaves and set aside. Halve bulbs and cut out stalk wedge-shaped. Cut fennel into very fine wedges.
- Whisk vinegar and lemon juice with sugar and 3 tablespoons olive oil. Puree fennel leaves and basil leaves puree with a hand blender and mix. Season with salt and freshly ground pepper.
- Wash and halve tomatoes, cut away the stem/core. Remove tomato seeds wth a sharp-edged spoon, cut pulp into fine wedges. Peel garlic and cut into fine strips or cubes. Wash peppers and cut into thin rings.
- Heat 1 tablespoon of olive oil in a large pan and briefly sauté fennel wedges therein. Add tomatoes, garlic and bay leaves and cook over low heat for about 5 minutes. Take vegetables with a perforated ladle out of the pan, so that some oil and vegetable stock remains. Mix gently with half of the dressing. Set aside to cool.
- Meanwhile cut ciabatta bread into very thin slices and brush on both sides with a little olive oil. Fry golden brown on both sides in the vegetable pan until crispy. Season with freshly ground pepper flakes.
- Cut vegan alternative to snack sausages into rings and fry in a little olive oil.
- Add capers, freshly grated lemon zest and chilli rings to the cooled fennel salad, cover with the remaining dressing. Serve salad with fried chorizo rings and chili crostini.
Our tip: Our crostini fennel salad tastes also excellent as a side dish to grilled vegan alternative to fish steaks!
A recipe from Sophie Mathisz
Ingredients (for four people):
- 2 fennel bulbs
- 4 tablespoons herb vinegar
- 1 tablespoon freshly squeezed lemon juice
- pinch of sugar
- olive oil, for frying
- ¼ teaspoon salt
- black pepper, freshly ground
- 4 tomatoes, aromatic
- 1 clove garlic
- 1 yellow hot peppers
- 2 bay leaves
- 80g vegan alternative to snack sausages
- 2 tablespoons capers
- lemon zest, freshly grated
- 1 handful basil leaves
- ciabatta bread
- chilli flakes, dried and freshly ground