Appetizer #3

INGREDIENTS

1 tbsp fennel seeds • 1 small mild onion • 1-2 garlic cloves • 100 g cocktail tomatoes • 1 teaspoon mustard • 1 tablespoon white wine vinegar • 100 ml extra virgin olive oil • 100 ml vegetable broth • 1 tbsp sugar • sea salt • pepper • 1 lettuce • 1 bunch rocket • 1 fennel bulb • 1 red pepper • 1 orange pepper • 1 radicchio • 2 carrots • 1 packet of feta (200 g)

PREPARATION

For the dressing, place fennel seeds in a mortar or spice grinder and

grind finely. Peel the onion and garlic and cut into small pieces. Also cut the tomatoes into small pieces and put them in a mixing bowl with the onions, garlic and fennel seeds. Add the mustard and vinegar and puree everything with a hand blender, constantly pouring in a fine stream of olive oil and blending until a viscous mass is formed. Pour in the vegetable stock, so the dressing has a creamy liquid consistency. Add sugar, a little sea salt and pepper and stir again, season to taste and set aside. Prepare a large salad bowl. Clean and wash the lettuce and rocket, shake dry and tear into bite-sized pieces. Halve the fennel bulb, remove any outer leaves, cut out the stalk and use a slicer to cut the fennel halves into wafer-thin slices. Wash and clean the peppers and radicchio and cut them into bite-sized pieces. Peel the carrots and slice them finely. Pour the dressing over the vegetables and mix everything together. Finally, crumble feta over the salad, mix again and serve.